Ingredients
¼ cup orzo pasta
1 pork tenderloin (about a pound)
1 tablespoon lemon pepper olive oil
4 ½ oz. to 16 oz. can San Marzano tomatoes
9 oz. pkg. frozen artichoke hearts
1 tablespoon tomato paste
¾ teaspoon salt
½ teaspoon sugar
¼ teaspoon rosemary chopped finely
1 cup frozen peas
Directions
About 30 minutes before serving:
Prepare orzo as directed and drain.
Cut off any fat from pork; cut diagonally into thin slices. In non-stick 12 inch skillet over medium-high heat, cook pork slices in olive oil until browned on both sides, about 5 minutes. Remove pork to plate.
In the same skillet over high heat, heat tomatoes with their liquid, frozen artichoke hearts, tomato paste, salt, sugar, and rosemary to boiling. Reduce heat to low; cover and simmer until artichoke hearts are heated through. Stir in orzo, frozen peas, and pork. Heat through. Makes 4 main- dish servings.
Each serving: about 320 calories, 8 grams of fat, 74 mg cholesterol, 795 mg sodium