with Cheesy Orzo and Asparagus
You will not believe how intensely flavorful this entrée is. I’m pretty sure it is the BEST pork dish I’ve ever created or eaten! Don’t be put off by the word Espresso. This isn’t the base for your morning caramel macchiato latte. The coffee is a bean, and when roasted and blended with balsamic it becomes a culinary tool to intensify almost every meat dish imaginable. It pairs with the Adobo, lime, and garlic like Fred and Ginger are paired on the dance floor. Made. For. Each. Other.
Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.
INGREDIENTS:
- 1 ½ lbs. pork tenderloin sliced thinly
- ¼ cup + 2 teaspoons Olive This! Espresso Balsamic Vinegar
- 2 tablespoons Olive This! Harissa Olive Oil
- ¼ cup coarsely chopped chipotle in adobo sauce
- 1 ½ teaspoons grated gingerroot
- 1 ½ teaspoons grated fresh garlic
- 1 teaspoon fresh thyme leaves
- ½ lime cut into chunks
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons of a mild Olive This! Single Varietal Olive Oil
- 1 ½ cups tomatoes cut into 1-inch chunks
- 3 slices of red onion
- 2 tablespoons chopped fresh cilantro
Directions
Slice the tomatoes, chop the cilantro, and slice the red onion. Set aside.
Clean and trim the pork tenderloin and cut into very thin slices and set aside.
In a large glass bowl add the harissa oil, espresso balsamic, grated ginger, grated garlic, chipotle in adobo, thyme, lime, salt, pepper, cumin, and paprika. Add the sliced pork to the marinade and stir well. Let it marinate for at least an hour.
If you put it in the fridge, be sure to set it on the counter for at least 30 minutes so the meat reaches room temperature before proceeding.
Add the 2 tablespoons of olive oil to a preheated and very hot pan. Add the pork and all the marinade to the pan. Add the tomatoes and the cilantro. Then sauté until the pork is cooked through. About 5-6 minutes. Turn often. When the pork is done serve atop the orzo surrounded by blanched asparagus and top with the red onion and a flourish of the remaining cilantro.
For the cheesy orzo: Boil ¾ cup orzo in 4 cups boiling water until soft. Drain. Then add ¾ cup grated English cheddar, ¼ cup half-n-half cream, 2 tablespoons salted butter, 1 teaspoon kosher salt and a dash of black pepper. Stir, cover, and keep warm until ready to serve.
©Recipe and Photo Copyright Camine Pappas, 2013-2022. All rights reserved.
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