Serves: 2
You can make the orzo salad the night before to save time and then quickly make the pork medallions 15 minutes before dinner. The salad with it's lemon and spearmint is very fresh tasting and complements the pork.
Ingredients
1 cup dry orzo
1 tbsp olive oil
1 small onion finely chopped
1 serrano pepper finely chopped
1 can summer sweet peas
¼ cup white wine
Zest of one lemon
Juice of one lemon
¼ cup grated parmesan cheese
2 tbsp finely chopped fresh spearmint
1 pound fast fry pork loin
Lawry’s garlic salt or salt and pepper
1 tbsp olive oil
¼ cup white wine
Directions
Cook orzo per the directions on package, strain and rinse with cold water. Let sit.
In skillet heat oil and sauté onion and pepper until onion is tender
Add peas and sauté until heated through
Pour in wine and sauté until liquid is fully absorbed
Turn off and let cool down
In a large bowl add orzo, pea’s mixture, lemon zest and juice, parmesan and spearmint.
Toss everything until well combined
Put in fridge for at least an hour
15 minutes before dinner
Trim fat of of pork
Sprinkle garlic salt or salt and pepper on pork
Cover pork with saran wrap and pound with mallet
Heat oil in skillet and sauté pork
Once cooked pour in wine and sauté for three minutes
Plate pork with side of orzo salad
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