YumVerseEats
Italian & Mediterranean
Creamy Pork and Mushroom Orzo
A one-pan creamy pork and mushroom orzo with seared pork, mushrooms, and orzo in a rich Parmesan sauce.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Browning the mushrooms builds a deep, savory base. Cooking the orzo right in the broth lets it turn creamy without extra pots.
Ingredients
Protein
• 1¼ lb pork tenderloin, cut into bite-sized pieces
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2½ cups low-sodium chicken broth
• ¾ cup heavy cream
• ½ cup grated Parmesan
Vegetables
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cups baby spinach
Pasta & Grains
• 1¼ cups orzo
Topping
• 2 tablespoons chopped fresh parsley
How to Make It
1
Season the pork with salt and pepper, then heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the pork 4 to 5 minutes until browned; transfer to a plate.
2
Add the remaining oil to the skillet, then add the mushrooms and onion and cook 5 minutes until browned; stir in the garlic and cook 30 seconds.
3
Stir in the orzo to coat, then pour in the broth, bring to a simmer, and cook 10 minutes, stirring occasionally, until the orzo is tender.
4
Stir in the cream and Parmesan, then stir in the spinach until wilted.
5
Return the pork to the skillet and cook 2 minutes until heated through.
6
Top with parsley and serve warm.
How to Make It
1
Season the pork with salt and pepper, then heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the pork 4 to 5 minutes until browned; transfer to a plate.
2
Add the remaining oil to the skillet, then add the mushrooms and onion and cook 5 minutes until browned; stir in the garlic and cook 30 seconds.
3
Stir in the orzo to coat, then pour in the broth, bring to a simmer, and cook 10 minutes, stirring occasionally, until the orzo is tender.
4
Stir in the cream and Parmesan, then stir in the spinach until wilted.
5
Return the pork to the skillet and cook 2 minutes until heated through.
6
Top with parsley and serve warm.
Ingredients
Protein
• 1¼ lb pork tenderloin, cut into bite-sized pieces
Seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2½ cups low-sodium chicken broth
• ¾ cup heavy cream
• ½ cup grated Parmesan
Vegetables
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cups baby spinach
Pasta & Grains
• 1¼ cups orzo
Topping
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days; the orzo will thicken as it sits.
Reheat:
Reheat on the stovetop with a splash of broth or cream.
Swaps
No heavy cream? Use the same amount of evaporated milk here; the result will be a little lighter and less rich.
Avo's Tip
Brown the mushrooms well before adding the orzo — that color is where the flavor comes from.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What pork cut works best?
Pork tenderloin, cut into bite-sized pieces, stays tender and cooks quickly.
Can I use a different pasta?
Yes, though orzo's small shape cooks fastest right in the sauce.
What mushrooms work best?
Cremini or white mushrooms; a mix adds extra depth.
Quick Fixes
Sauce too thick: loosen with a splash of broth.
Pork dry: pull it at 145°F and let it finish in the sauce.
Orzo sticking: stir occasionally as it simmers.
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