Can I use another cut of pork instead of pork tenderloin?

Yes, you can substitute pork tenderloin with pork loin or even thinly sliced boneless pork chops. Keep in mind that pork loin is slightly tougher, so you’ll need to cook it a little longer. Pork tenderloin is naturally tender and cooks quickly, which makes it ideal for a 30-minute meal like this.

Can I make this recipe ahead of time?

Absolutely. You can cook the pork and mushrooms in advance and store them separately in the fridge for up to 2 days. When ready to serve, prepare the orzo and add everything back to the skillet to heat through. This helps keep the sauce creamy and the pork juicy.

What can I use instead of orzo?

If you don’t have orzo on hand, small pasta shapes like ditalini or acini di pepe work beautifully. For a gluten-free option, use cooked jasmine or basmati rice — the texture pairs perfectly with the creamy sauce. You can also take inspiration from my ground turkey with potatoes recipe if you prefer a heartier base.

How do I make this dish dairy-free?

You can easily make this recipe dairy-free by using unsweetened almond, oat, or coconut milk instead of half-and-half. The sauce will still be creamy, just with a lighter texture. Try pairing it with my garlic butter salmon and broccoli for a balanced, dairy-free dinner.

What herbs go best with pork tenderloin?

Fresh thyme is my go-to for this recipe, but rosemary, sage, or tarragon also work beautifully. If you enjoy that herb-forward flavor, check out my garlic herb roasted pork tenderloin — it uses a similar blend and tastes amazing with roasted vegetables.

Can I freeze Pork Tenderloin Medallions with Orzo?

Yes, you can freeze it, though I recommend slightly undercooking the orzo so it doesn’t get too soft after thawing. Let the dish cool completely, store it in an airtight container, and freeze for up to 2 months. Reheat gently on the stovetop with a splash of broth to revive the creaminess.

Pork Tenderloin Medallions with Orzo Easy One Pan Delight

Description

Creamy, flavorful pork medallions with orzo, spinach, and mushrooms — all made in one pan for a comforting, restaurant-worthy weeknight dinner.

Ingredients

Scale

1 lb pork tenderloin
3 tablespoons olive oil (divided)
Salt and freshly ground black pepper
1 tablespoon olive oil (for mushrooms)
8 oz baby bella or crimini mushrooms, sliced
Salt and pepper to taste
1 cup uncooked orzo
2 cups chicken broth
5 cloves garlic, minced
½ teaspoon Italian seasoning or Herbs de Provence
1 teaspoon fresh thyme leaves
½ teaspoon paprika
¼ teaspoon salt
5 oz fresh spinach
½ cup half-and-half
¼ teaspoon red pepper flakes
Fresh thyme leaves for garnish

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Instructions

Slice pork tenderloin into 1-inch medallions. Coat with olive oil, season with salt and pepper.
Heat skillet over medium-high heat with olive oil. Sear pork medallions ~4 minutes per side until golden. Remove and set aside.
In the same pan, add more olive oil. Add mushrooms, season, and sauté ~2 minutes. Remove half and set aside.
To remaining mushrooms in skillet, add orzo, chicken broth, garlic, herbs, paprika, and salt. Bring to a gentle boil, then simmer 8–10 minutes, stirring occasionally.
Stir in spinach during the last 5 minutes to wilt. Once orzo is tender, add half-and-half and stir until creamy.
Return reserved mushrooms and pork to skillet. Simmer together a few more minutes. Sprinkle with red pepper flakes and fresh thyme before serving.

Notes

Use fresh thyme for the best flavor. Stir orzo often to avoid sticking. Don’t overcook the pork — it should stay juicy and tender.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One Pan
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 510
Sugar: 2g
Sodium: 550mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 42g
Cholesterol: 115mg