The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Greek-style pork & orzo one-pot
Orzo has a habit of soaking up every good thing around it – like in this wonderful one-pot! Pork and veg tuck into a savoury tomato sauce, and oregano and cinnamon work their quiet magic while the tiny pasta shapes come into their own. Finish with a hit of fresh mint and lemon and it’s got more Mediterranean charm than an evening at the taverna.
SWK: Source of fibre
SWK: High protein
Plants 5
one pot
Serving size
Ingredients
- 2 onion
- 2 carrot
- 600g pork medallions
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 400g passata (tomatoes, salt, citric acid)
- 320g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 1 handful of fresh mint
- 1 unwaxed lemon
- 3 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 tsp ground cinnamon
- 190g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 589
Protein: 47g
Carbs: 82g
Fat: 7.1g
Ingredients
- 1 onion
- 1 carrot
- 300g pork medallions
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tsp ground cinnamon
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 200g passata (tomatoes, salt, citric acid)
- 160g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 1 handful of fresh mint
- 1 unwaxed lemon
- 100g Tomatoes Baby Seasonal Mix
Nutritional Information
Calories: 599
Protein: 48g
Carbs: 85g
Fat: 7.1g
Greek-style pork & orzo one-pot
Orzo has a habit of soaking up every good thing around it – like in this wonderful one-pot! Pork and veg tuck into a savoury tomato sauce, and oregano and cinnamon work their quiet magic while the tiny pasta shapes come into their own. Finish with a hit of fresh mint and lemon and it’s got more Mediterranean charm than an evening at the taverna.
Cook time:
40 mins
Cuisine:
European
Food group:
Pork
Allergens: Wheat
Cooking Instructions
Before you start
- 1 large non stick frying pan with lid
Prep the veg & pork
- Peel the onions and dice into large pieces, then dice the carrots into 1cm cubes.
- On a separate board, trim any visible fat from the pork, then spritz a large, lidded, non-stick frying pan with cooking spray and put it over a high heat. Fry the pork for 2 mins, turning occasionally, until browned all over. Remove from the pan and set aside.
Time to fry
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, carrots and tomatoes for 5-6 mins, then add the oregano and cinnamon and cook for 2 mins.
Things get or-zo saucy!
- Crumble in half the stock cube along with 500ml water (use all the stock and 800ml water for 4 portions), the passata and the orzo. Cover with a lid and simmer for 10 mins. Return the pork to the pan and cook for 5-7 mins, or until the pork is cooked through and the pasta is soft.
Bring it all together
- Finely chop half the mint leaves and zest the lemon.
- Add the chopped mint to the pan and squeeze in the juice from the lemon (to taste).
- Scatter over the zest and remaining mint leaves, then serve.