Tequila Sunrise Pork with Orzo: a simple, delicious, and guilt-free dinner that'll win the hearts of your entire family. No need to fret about the tequila – it plays its part and vanishes, leaving behind a fantastic meal everyone will love.
Why make this recipe?
After a short marinading time this recipe for Tequila Sunrise Pork with Orzo is:
- Quick and Easy: This recipe is a breeze to prepare, saving you time and effort in the kitchen.
- Low-Fat: Enjoy a guilt-free meal that's light on calories but big on flavor, perfect for maintaining a healthy lifestyle.
- Delicious Taste: Indulge in a dish that doesn't compromise on taste, satisfying your dinner cravings in the most satisfying way possible!
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My Inspiration for Tequila Sunrise Pork with Orzo
Tequila Sunrise Pork with Orzo is a recipe that originally came from Cooking Light, circa 1997 or 98. As I've said before, I like many of the recipe ideas in Cooking Light. The recipes are simple to prepare and use pretty common ingredients. But they have a tendency to lack layers of flavor.
And while I was on a journey to lose the 30 pounds I had gained in Tulsa since our move from Los Angeles, I needed to cook lighter than I had been but, I love flavor.
So I modified the original recipe to intensify the flavors with additions of dried oregano and flavorful cilantro. And a bit more salt than the original. Now it's very tasty, still light in calories and fats, and remains easy to make and source ingredients.
"The meat does need to marinate, so plan at least an hour ahead, but not more than two."
Ingredients and Substitutions
- Pork Tenderloin - Pork tenderloin is a long piece of meat that runs alongside the pig's backbone. It is very lean, with a piece of silver skin that does need to be removed before cooking. You could substitute pork loin roast, which has more fat and might require a longer cooking time, or cut-up boneless pork chops.
- Fresh orange juice, and fresh lime juice - There really is no substitute for fresh. Bottled or canned just won't taste the same.
- Tequila - Preferably a blanco or resposado. While there may be a worry if serving to younger children, don't worry the alcohol burns off and so the tequila leaves only flavor If you can't abide by alcohol there are now a few alcohol-free ones on the market.
- Garlic, Cumin, Oregano, Salt, Pepper
- Chicken Stock - Homemade or store-bought. If purchased, buy low-sodium when available. I prefer to use chicken stock that has few, or no, botanicals such as carrot, celery, and onions. The more chickeny the better.
- Cilanto - Love it, or hate it. If you love it, add. If you hate it, don't.
FAQ
No, Orzo is NOT gluten-free. Orzo is a pasta in the shape of rice; usually a bit larger than rice. The best orzo is made of semolina, the same as the best pasta of any shape. Orzo is very versatile and can be used in many ways; in this case, by undercooking it for two minutes, I was able to add it to the sauce to complete the cooking. Like risotto, the orzo absorbed all the flavors of the sauce, giving it a full, rounded flavor.
Marinate the pork for at least an hour, but not more than two. Going longer than two hours will result in soft, mushy textured meat.
Well, sure. Then it's just Sunrise Pork though. Once the meat has been browned, the marinade added, reduced, and cooked, the alcohol from the tequila is dissipated to the point of nothingness. So it's safe to feed the kids. If you don't want to buy a large bottle of tequila for this recipe, buy one of the trial sizes they sell. It's just about a perfect amount to use. Buy something good - 100% agave, not that stuff that's 50% sugar water.
Silverskin is a tough connective muscle, silver in color, that runs along a portion of the tenderloin. You want to remove it prior to cooking as the silver skin is tough and fibrous and will challenge you in an endless, unsavory chewing battle.
Step by Step Instructions
Use a sharp paring knife to cut the silverskin from the pork, then cut the meat into bite-sized pieces.
Mix all the marinade ingredients together in a small bowl or measuring cup.
Combine the marinade with the pork cubes (I like to use a zip-top bag for this, but you can put it into a bowl as well). If using zip-top bags, remove as much air as you can. Allow to marinade in the refrigerator for at least an hour, but not more than two, turning if needed.
Once the pork has been marinated, drain it into a sieve set over a bowl saving the marinade.
Put the pork cubes onto a layer of paper towels and pat them dry. REMEMBER: Wet meat steams, dry meat browns.
Set a deep wide skillet over medium-high heat and add a high smoke point oil. You want to make sure the pan is large enough to stir in the final addition of orzo.
Cook the meat, stirring occasionally, until all the pieces are browned and you have some nice brown edges in the pan (this is flavor). Do not allow the meat to burn.
Add the marinade to the skillet, scraping up any browned bits on the bottom, and allow it to reduce by ¾.
Once the marinade has reduced, add the chicken stock. cover and cook over low heat until the pork is tender, about 20 to 30 minutes.
While the pork simmers, cook the orzo in a pot of boiling salted water for 2 minutes less than the package instructions direct (the orzo will finish cooking in the sauce). Rinse under cold water to stop the cooking process, then set aside.
Once the pork is tender, it's time to add the already par-cooked orzo.
Add the orzo to the pan and cook, stirring, until it absorbs most of the sauce and the orzo is tender to the bite. Add more chicken stock if it seems too dry. Stir in the cilantro, and serve in warmed bowls.
Video - Making Homemade Chicken Stock
Wine Recommendation
When pairing wine with a dish that includes pork, orange juice, oregano, cumin, tequila, and orzo, you'll want a wine that complements the flavors of the meal. Here's a recommendation:
White Wine: A crisp and fruity white wine like a Chardonnay or a Viognier can be an excellent choice. These wines have enough body to stand up to the pork, and their fruity notes can harmonize with the citrusy flavors from the orange juice and the herbal notes from oregano and cumin.
Remember, wine pairing is subjective, and personal preferences play a significant role. It's always a good idea to choose a wine you enjoy, but a white wine with the characteristics mentioned above should pair well with this dish. Cheers!
Make it a Meal
Storage and Reheating
Store leftover Tequila Sunrise Pork with Orzo in an airtight container in the refrigerate. Reheat in the microwave on medium (power level 5) for about 3 minutes or until hot, adding additional chicken stock if it seems too dry. This recipe can also be reheated on the stovetop over medium-low heat,. covered, until hot. Again, add chicken stock if it seems too dry.
Tequila Sunrise Pork with Orzo - Quick and Easy Recipe
Ingredients
- 1 pound pork tenderloin cut into bite-sized pieces (I find the best way to do this is, after removing the silverskin, cut the tenderloin into quarters lengthwise, then cut across into cubes )
- For the Marinade
- ½ cup fresh orange juice about 1 large orange
- ¼ cup tequila I would recommend either a blanco or resposado
- ¼ cup Fresh lime juice about l juicy lime
- 2 cloves garlic pressed
- 1 teaspoon ground cumin or more as needed
- 1 teaspoon dried oregano leaves smoosh between your fingers
- The Rest
- 1 tablespoon neutral oil such as grapeseed or rice bran
- ½ cup low-salt or homemade chicken stock
- 2 cups cooked orzo cook for 2 minutes less than package directions, drain, rinsed under cold water and set-aside
- ¼ cup chopped fresh cilantro
- Salt and freshly ground pepper to taste
- Lime wedges as desired
Instructions
- Prepare the Marinade: Mix all the marinade ingredients together; place the pork into a zip-top bag, add the marinade, remove as much air as possible, then place in the refrigerator to marinate for about 1 hour, not more than 2.
- Now for the Rest: Once the meat has marinated, remove the meat and pat it dry; season with salt and pepper. Reserve the marinade.
- Heat the oil in a sauté pan over medium heat, when hot, add the pork and cook, stirring until browned on all sides; add the marinade and cook until reduced by ¾. Add the chicken stock; cover and cook over low heat until the pork is tender; about 30 minutes.
- While the pork is simmering, cook the orzo in salted boiling water for 2 minutes less than the package directs. Drain and rinse under cold water to stop the cooking process. Set - aside.
- Once the pork is tender; add the orzo to the skillet. Cook, stirring constantly until the orzo has absorbed all the liquid and is tender; add some water or stock if needed. Stir in the cilantro. Taste and season with additional salt, pepper, cumin or oregano as needed. Serve with lime wedges if desired.
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