Step 1

Cut the pork tenderloin into 1" chunks.  Bring a large pot to heat over medium high.  Coat generously with cooking spray and add the pork.

Step 2

Allow to rest until golden on one side and the meat releases easily from the bottom of the pot.  We're building brown bits for our sauce.  If the golden brown bits tun too dark, reduce the heat on your stovetop.

Step 3

Toss the pork and cook on all sides, until cooked through and golden.  Remove from the pan and keep warm.  Spritz the pan with cooking spray once again and add the carrots and a splash of the chicken broth.  Stir with a wood spoon, scraping the bottom of the pan to loosen up anything stuck to the skillet.

Step 4

Add in the remaining broth and the orzo.  Bring to a boil, reduce heat to a low simmer and cook for 7 minutes.  Remove the lid and stir in the asparagus.  Continue to cooking until the orzo is al dente and the asparagus is bright green, about another minute or two.

Step 5

Remove from heat and stir in the cooked pork.  Garnish with fresh parsley if desired and serve.