This is not necessarily a new thing, as it follows almost to the letter the recipe I used for the Israeli couscous.
Very easy to make at any time and very delicious as well.
Due to the addition of wine, pecans and mild cheddar, the very white looking orzo got a dark color towards the end, but the taste was enhanced many, many times !
The pork was seasoned on both sides and cooked for 3 minutes per side, then let rest covered for 5 minutes.
The pecans....
Roasted and chopped...
The meat cooking...
The orzo cooking away...
Plated....
And here, ready to eat !
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