1poundpork tenderloincut 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
½cupfresh orange juiceabout 1 large orange
¼cuptequila I would recommend either a blanco or resposado
Juice from 1 lime
1teaspoonground cuminor more as needed
1teaspoondried oregano leavessmoosh between your fingers
1tablespoonneutral oil such as grapeseed or rice bran
½cuplow-salt or homemade chicken stock
2cupscooked orzocook for 2 minutes less than package directions, drain, rinsed under cold water and set-aside
¼cupchopped fresh cilantro
Salt and freshly ground pepperto taste
Lime wedges as desired
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.
Marinate the pork for at least 1 hour but not more than 2 or the meat will get mushy.