Step 1

Heat a large cast iron skillet on medium-high heat. Slice pork tenderloin into 1-inch rounds (medallions). Coat the medallions with 1 tablespoon of olive oil and season generously with salt and freshly ground black pepper.

Step 2

Add 2 tablespoons of olive oil to the hot skillet. Add seasoned pork tenderloin medallions. Cook the pork for about 4 minutes per side. Remove from the skillet.

Step 3

Add 1 tablespoon of olive oil and sliced mushrooms to the same, now empty, skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for about 1 or 2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.

Step 4

To the same skillet with half of the cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, fresh thyme, paprika, and ¼ teaspoon salt.

Step 5

Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Step 6

Add fresh spinach during the last 5 minutes of cooking the orzo.

Step 7

Add ½ cup of half-and-half. Stir everything on low-medium heat.

Step 8

Season with salt and more smoked paprika, if desired.

Step 9

Stir in the remaining half of the cooked mushrooms. Add pork tenderloin medallions to the orzo and cook them on medium heat for about 4 minutes until they are cooked through but not overcooked (a fine line!).

Step 10

When serving, sprinkle a small amount of red pepper flakes over the pork and orzo, and top with fresh thyme.