Citrus Tequila Pork with Orzo
This Citrus Tequila Pork with Orzo is an easy, flavor-packed weeknight dinner made with lean pork, fresh citrus, and tender orzo. The tequila adds depth to the marinade while the alcohol cooks away, leaving behind a bright, delicious meal the whole family will enjoy.
Ingredients
- 1 pound pork tenderloin, trimmed of silver skin and cut into 1-inch cubes
For the Marinade
- ½ cup fresh orange juice from 1 large orange
- ¼ cup blanco or reposado Tequila
- ¼ cup Fresh lime juice
- 2 cloves garlic pressed
- 1 teaspoon ground cumin or more as needed
- 1 teaspoon dried oregano leaves smoosh between your fingers
- 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, and rinse with cold water to stop cooking process.
- ¼ cup chopped fresh cilantro
- Salt and freshly ground pepper to taste
- Lime wedges as desired
Instructions
Marinate the Pork
- In a zip-top bag, combine all of the marinade ingredients. Add the pork, seal the bag, removing as much air as possible, and refrigerate for 1 to 2 hours.
Brown the Pork
- Remove the pork from the marinade and pat dry. Season lightly with salt and pepper, reserving the marinade. Heat the oil in a large sauté pan over medium heat. Add the pork and cook until browned on all sides.
Simmer
- Add the reserved marinade and cook until reduced by about three-quarters. Stir in the chicken stock, cover, reduce the heat to low, and simmer for about 30 minutes, or until the pork is tender.
Finish the Orzo
- Stir the cooked orzo into the skillet and cook, stirring frequently, until it absorbs the flavorful liquid. Add a splash of chicken stock or water if needed to loosen the mixture.
Serve
- Stir in the cilantro. Taste and adjust the seasoning with additional salt, pepper, cumin, or oregano if desired. Serve with lime wedges.
Notes
- Marinate the pork for 1 to 2 hours only. The citrus will begin to soften the meat if left longer.
- Cook the orzo slightly under al dente. It finishes cooking in the skillet as it absorbs the citrusy pan sauce
¾ cup dry orzo = about 2 cups cooked
Nutrition
Serving: 1 servingCalories: 333kcalCarbohydrates: 28gProtein: 29gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gCholesterol: 74mgSodium: 331mgFiber: 1g
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