YumVerseEats
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.
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.
Ingredients
Protein
Seasoning
• ½ teaspoon black pepper
Sauce
• 3 cloves garlic, minced
• 2½ cups low-sodium chicken broth
• ¾ cup heavy cream
• ½ cup grated Parmesan
Vegetables
• 1 small onion, diced
• 2 cups baby spinach
Pasta & Grains
Topping
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.
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.
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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.
Creamy Pork and Mushroom Orzo
Ingredients
—
—
1¼ lb pork tenderloin, cut into bite-sized pieces
—
—
1 teaspoon kosher salt
—
—
½ teaspoon black pepper
—
—
2 tablespoons olive oil
—
—
8 oz mushrooms, sliced
—
—
1 small onion, diced
—
—
3 cloves garlic, minced
—
—
1¼ cups orzo
—
—
2½ cups low-sodium chicken broth
—
—
¾ cup heavy cream
—
—
½ cup grated Parmesan
—
—
2 cups baby spinach
—
—
2 tablespoons chopped fresh parsley
Instructions
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.
15
min
active
35
min
total
4
servings
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