Careme

Instructions

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1. 1.

   Cut 14 ounces pork loin crosswise into 1/2-inch medallions. Season all over with 1 teaspoon Morton kosher salt and 1/2 teaspoon black pepper; let stand for 15 minutes while preparing the vegetables.

2. 2.

   Trim and slice 12 ounces zucchini into 1/2-inch half-moons. Core and chop 16 ounces Campari tomatoes, and mince 3 garlic cloves.

3. 3.

   Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side, until browned and the centers reach 140°F. Transfer to a plate and rest for at least 5 minutes.

4. 4.

   Add 1 teaspoon olive oil to the skillet. Add the prepared zucchini and 1 3/4 teaspoons Morton kosher salt; cook over medium-high heat for 3 minutes, stirring occasionally. Add the prepared garlic and tomatoes and cook for 2 minutes, scraping up the browned bits.

5. 5.

   Stir in:

   • 5 ounces orzo pasta
   • 1/4 teaspoon Morton kosher salt
   • 1 cup unsalted chicken broth
   • 1 teaspoon dried rosemary
   • 1/2 teaspoon dried sage

   Bring to a simmer, reduce the heat to medium-low, and cook uncovered for 9 to 11 minutes, stirring frequently, until the orzo is tender and coated in a glossy sauce.

6. 6.

   Remove the skillet from the heat and stir in 1 ounce finely grated Parmesan cheese and 1 tablespoon red wine vinegar. Spoon the tomato-zucchini orzo into shallow bowls and arrange the rested pork medallions on top.

Want more detail? See the temperature guide.