Lemon Herb Roasted Pork Tenderloin with Orzo and Vegetables

Ingredients

• 1 pound pork tenderloin
• 1 cup orzo pasta
• 1.5 cups cherry tomatoes, halved
• 3 cups baby spinach
• 1/3 cup kalamata olives, pitted and halved
• 1 lemon, zested and juiced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1.5 teaspoons dried oregano
• 1/3 cup feta cheese, crumbled(optional)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 425°F. Rub pork with 1 tablespoon olive oil, half the garlic, lemon zest, 1 teaspoon oregano, half the salt, and pepper.

2. 2

   Sear pork in an oven-safe skillet over medium-high heat for 2 minutes per side, then roast 15-18 minutes until internal temperature reaches 145°F. Rest 5 minutes before slicing.

3. 3

   Meanwhile, cook orzo in salted boiling water until al dente; drain.

4. 4

   In the same skillet, heat remaining oil over medium heat. Add remaining garlic and tomatoes; cook 3 minutes until softened. Stir in spinach until wilted, then olives, lemon juice, and remaining oregano.

5. 5

   Toss orzo with the vegetable mixture, season with remaining salt, and top with sliced pork and feta.