Cherry Balsamic Pork Stir-Fry with Orzo

Ingredients

    Orzo
  • 8 oz (250 g) uncooked orzo pasta (1¼ 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 fresh baby spinach leaves
  • 1/2 tsp (2 mL) coarsely ground black pepper
    Sauce & Pork
  • 3/4 cup (175 mL) Cherry Balsamic Vinegar
  • 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

Directions

  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 9–11 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 vinegar, 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 1–3 minutes or until shimmering. Add pork to Skillet;cook 2–3 minutes per side or until golden brown. Stir in 1/2 cup (125 mL) of the sauce; cook 1–2 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 390, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 41 g, Fiber 3 g, Protein 34 g

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