Marry Me Specially Selected Pork Orzo

Nutrition

Energy 567kcal
Fat 14g
Sat Fat 4.1g
Fibre 11g
Protein 48g
Salt 1.5g

Ingredients

Cooking Method

Method:

1
Marinade the pork by placing in a large dish and adding 1/2 tbsp olive oil, two crushed garlic cloves, the zest and juice of half the lemon, 1 tsp smoked paprika, 1 tsp oregano and ¼ tsp salt. Massage the marinade into the meat and leave at room temperature for 30 minutes.
2
Preheat the oven to 180°C fan/200°C and prepare the vegetables for the orzo. Once the pork has had 30 minutes marinating, heat a large sauté pan over a medium heat. Sear the pork on all sides until evenly browned. Transfer the pork to a foil lined baking sheet and roast for 20 minutes, turning halfway through.
3
Meanwhile, add the remaining ½ tbsp olive oil to the same pan the pork was fried in and lower the heat. Add the diced red onion and cook over a low heat for 7-8 minutes until soft.
4
Turn up the heat and add the courgette, red pepper, and cherry tomatoes. Stir well for a couple of minutes, then add the tomato puree and sundried tomatoes.
5
Keep stirring and add the orzo pasta and chilli flakes. Stir for a few minutes so the orzo grains become slightly toasted then add the chicken stock and parmesan rind if you have one. Bring to the boil then turn the heat down to a low simmer for 15-20 minutes until the orzo is cooked, stirring frequently to stop the orzo sticking to the bottom of the pan and topping up with extra water if necessary.
6
Once the pork has had 20 minutes in the oven, set aside to rest covered in foil while the orzo continues to cook.
7
Once the orzo is cooked, add the remaining zest and juice of the lemon, 15g of grated parmesan, the basil, creme fraiche and spinach. Continue to stir until the spinach is wilted and add any resting juices from the pork. Season to taste and spoon into bowls.
8
Slice the pork and serve on top of the orzo with extra grated parmesan and basil if desired.

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