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Blackberry Balsamic Pork Stir-Fry with Orzo

8   oz (250 g) uncooked orzo pasta (1 1/4 cups/300 mL)
2   cups (500 mL) unsalted chicken stock, divided
1/2   cup (125 mL) water
2   garlic cloves, pressed
1   oz (30 g) Parmesan cheese
2   green onions with tops
4   cups (1 L) loosely packed baby spinach leaves
1/2   tsp (2 mL) coarsely ground black pepper
Sauce & Pork
3/4   cup (175 mL) Blackberry Balsamic Sauce
1/4   cup (50 mL) apple juice
2   tbsp (30 mL) canola oil, divided
1 1/2   lbs (700 g) pork tenderloin, trimmed
1/2   tsp (2 mL) each salt and coarsely ground black pepper
1/4   cup (50 mL) sliced almonds, toasted
  1. For orzo, combine orzo, 1 3/4 cups (425 mL) of the stock, water and garlic pressed with Garlic Press in Rice Cooker Plus. Microwave, covered, on HIGH 911 minutes or until orzo is tender, stirring after 5 minutes. Meanwhile, grate cheese with Microplane® Adjustable Fine Grater. Thinly slice green onions with Chef's Knife. Remove rice cooker from microwave; stir in remaining 1/4 cup (50 mL) stock, cheese, green onions, spinach and black pepper.
  2. Meanwhile, for sauce, combine blackberry sauce, juice and 1 tbsp (15 mL) of the oil in (2-cup/500-mL) Prep Bowl; whisk until well blended.
  3. Slice pork lengthwise in half on Large Grooved Cutting Board; cut each half crosswise into 1/4-in. (6-mm) pieces. Sprinkle pork with salt and black pepper. Heat remaining 1 tbsp (15 mL) oil in (12-in./30-cm) Skillet over medium-high heat 13 minutes or until shimmering. Add pork to Skillet; cook 23 minutes per side or until golden brown. Stir in 1/2 cup (125 mL) of the sauce; cook 12 minutes or until sauce is hot, stirring constantly.
  4. To serve, divide orzo among serving plates; top with pork. Drizzle with remaining sauce and sprinkle with almonds.

Yield: 6 servings

Nutrients per serving: Calories 410, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 75 mg, Sodium 420 mg, Carbohydrate 43 g, Fiber 4 g, Protein 34 g