Mediterranean Pork and Orzo

Ingredients
1-1/2 pounds pork tenderloin
One tsp. Coarsely ground black pepper
2 tablespoons olive oil
3 quarts water
1 1/4 cups orzo pasta, uncooked
1/4 teaspoon salt
This is 1 serving With fresh baby spinach I use 1 package which is 6 ounces.
Here I used approximately 1 cup of grape tomatoes halved
3/4 cup crumbled feta cheese:

Directions

Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir until no longer pink, 8-10 minutes.

1. Meanwhile, in a Dutch oven—water came to boiling. Add orzo and salt; cook, uncovered 8 minutes. Add spinach; cook until orzo is tender and spinach has wilted, 45–60 seconds longer. Drain.

Stir in tomatoes with their juice; until warmed. Add orzo mixture and cheese; mix well.

Nutrition Facts

1-1/3 each: 372 calories, 11g fat (4g saturated fat), 71mg cholesterol;298mg sodium,34g carbohydrate (2 sugars and.3 fiber),31 protein. Exchanges: 3 lean meat, 2 starch, 1 veg.