Pork and zucchini with orzo
Pork
and zucchini with orzo
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Active: 25 min
·
Total: 35 min
·
Serves: 4
Ingredient
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Kosher salt
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1 large pork tenderloin (about 1¼ pounds)
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2 zucchini, halved lengthwise and crosswise
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3 tablespoons extra-virgin olive oil
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Grated zest and juice of 1 lemon, plus wedges
for serving
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1½ teaspoons ground cumin
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1½ teaspoons ground coriander
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¼ teaspoon cayenne pepper
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1 cup orzo
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2 tomatoes, chopped
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3 tablespoons chopped fresh parsley
Recipe
1.
Bring a medium pot of salted water to a boil.
Butterfly the pork: Slice lengthwise down the center, stopping about ½ inch
before cutting through the meat. Open the pork like a book and fatten slightly
with your hands. Lay a piece of plastic wrap on top and pound with the fat side
of a meat mallet or a skillet until ½ inch thick.
2.
Put the pork and zucchini in a large bowl. Add 2
tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and
the cayenne and toss; let sit 10 minutes.
3.
Meanwhile, add the orzo to the boiling water and
cook as the label directs. Drain and rinse under cold water. Transfer to a
bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil
and ¼ teaspoon salt; toss.
4.
Preheat a grill or grill pan to medium high.
Grill the pork and zucchini, flipping once, until the pork is cooked through
and the zucchini is tender, about 12 minutes for the pork and 14 minutes for
the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and
lemon wedges.
Nutrition: Per
serving: Calories 457; Fat 17 g (Saturated 3 g); Cholesterol 79 mg; Sodium 675
mg; Carbohydrate 40 g; Fiber 4 g; Protein 36 g
