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
Instructions
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.
Originally Submitted
1/29/2015
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