Mediterranean Pork and Orzo

• 1-1/2 pounds pork tenderloin
• 1 teaspoon coarsely ground pepper
• 2 tablespoons olive oil
• 3 quarts water
• 1-1/4 cups uncooked orzo pasta
• 1/4 teaspoon salt
• 1 package (6 ounces) fresh baby spinach
• 1 cup grape tomatoes, halved
• 3/4 cup crumbled feta cheese

Directions:

• Rub pork with pepper; cut into 1-in. cubes. In a large nonstick skillet, heat oil over medium heat. Add pork; cook and stir 8-10 minutes or until no longer pink.
• Meanwhile, in a Dutch oven, bring water to a boil. Stir in orzo and salt; cook, uncovered, 8 minutes. Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted. Drain.
• Add tomatoes to pork; heat through. Stir in orzo mixture and cheese.