Pork and Zucchini with Orzo
- Kosher salt
- 1 large pork tenderloin (about 1 1/4 pounds)
- 2 zucchini, halved lengthwise and crosswise
- 3 tablespoons extra-virgin olive oil
- Grated zest and juice of 1 lemon, plus wedges for serving
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1/4 teaspoon cayenne pepper
- 1 cup orzo
- 2 tomatoes, chopped
- 3 tablespoons chopped fresh parsley
Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.
Photograph by Antonis Achilleos
Recipe courtesy of Food Network Magazine
Recipe courtesy of Geoffrey Zakarian
Recipe courtesy of Rachael Ray