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Anyway, I was browsing through the magazine to get ideas for dinners and this grilled pork and zucchini recipe looked too good to resist. I'm so glad I gave it a chance because it was the best dinner of the week. Not only is it really pretty on the platter but the flavors were excellent and the meal couldn't have been easier to put together.
I did make a couple of changes to the recipe, so be sure to see my notes (in boldface). The photo was taken by Antonis Achilleos and all rights remain with him and/or the Food Network.
Pork and Zucchini with Orzo
- Kosher salt
- 1 large pork tenderloin (about 1 1/4 pounds)
- 2 zucchini, halved lengthwise and crosswise
- 3 tablespoons extra-virgin olive oil plus 3 more tablespoons
- Grated zest and juice of 1 lemon, juice of a second 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 (I used equivalent in grape tomatoes)
- 3 tablespoons chopped fresh parsley (I used fresh basil)
Put the pork and zucchini in a large bowl. Add 2 (3) tablespoons olive oil, the lemon zest, the juice of 1 lemon, cumin, coriander, 1 teaspoon salt, and the cayenne and toss; let sit 10 minutes. I whisked the marinade before I put in the pork and zucchini.
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 (basil), the juice of 1 lemon, the remaining 1 (3) tablespoon(s) 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.