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Wine Sautéed Pork and Lemon Peas Orzo Salad

Serves: 2

You can make the orzo salad the night before to save time and then quickly make the pork medallions 15 minutes before dinner. The salad with it's lemon and spearmint is very fresh tasting and complements the pork.


1 cup dry orzo

1 tbsp olive oil

1 small onion finely chopped

1 serrano pepper finely chopped

1 can summer sweet peas

¼ cup white wine

Zest of one lemon

Juice of one lemon

¼ cup grated parmesan cheese

2 tbsp finely chopped fresh spearmint

1 pound fast fry pork loin

Lawry’s garlic salt or salt and pepper

1 tbsp olive oil

¼ cup white wine


  1. Cook orzo per the directions on package, strain and rinse with cold water. Let sit.

  2. In skillet heat oil and sauté onion and pepper until onion is tender

  3. Add peas and sauté until heated through

  4. Pour in wine and sauté until liquid is fully absorbed

  5. Turn off and let cool down

  6. In a large bowl add orzo, pea’s mixture, lemon zest and juice, parmesan and spearmint.

  7. Toss everything until well combined

  8. Put in fridge for at least an hour

  9. 15 minutes before dinner

  10. Trim fat of of pork

  11. Sprinkle garlic salt or salt and pepper on pork

  12. Cover pork with saran wrap and pound with mallet

  13. Heat oil in skillet and sauté pork

  14. Once cooked pour in wine and sauté for three minutes

  15. Plate pork with side of orzo salad


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