On any given lazy Sunday, you would think I would want to cook something that took all day, and involved many steps. NOT. I wanted quick and easy today, although I do believe Sunday meals should be a little more involved then the regular weeknight fare.
I had been wanting to cook an Orzo pasta salad, and this dish is a take on that. The difference is I served it warm.
The Tuscan spice blend on the pork roast was wonderful. Sadly, the little spice store I bought this mix at has gone out of business.
Overall rating on this dinner was excellent!
1 - 3-4 pound pork tenderloin, trimmed
Seasoning of your choice
Rub the spice mixture completely over the trimmed pork loin.
Get a skillet nice and hot and add a couple tablespoons of oil. Brown, quickly on all sides.
Finish in a 400 degree oven for about 20 minutes, or until an internal read thermometer reads about 140 degrees. Let rest before slicing.
This would be equally good warm or cold. Any combinations of vegetables would work too. I think this would have been lovely with zucchini in it. Alas, the green thing in my crisper I thought was a zucchini was actually a cucumber.
1/2 pound of Orzo, cooked per package instructions
Trio of bell peppers, diced small, about 1/4 of each pepper
1 tomato, diced. Halved grape tomatoes would have been great here.
1/2 package frozen spinach, thawed and drained
Olive Oil for sauteing
Vinagrette for dressing (mine happened to be Tuscan flavor)
Feta cheese for garnish
Cook the pasta, then drain and let cool.
Saute the peppers and garlic for about 2 mintes.
Add the tomatoes and cook for 1 minute.
Add the spinach and cook for another minute.
Add the cooked Orzo and toss together until all warm.
Pour in a couple of tablespoons of your favorite "Italian" salad dressing or vinagrette. While still warm, put on plate and top with feta cheese crumbles.