I'm doing this weird thing lately where I eat vegetables. I am a super picky eater and vegetables have never made the cut. In an effort to be a real life grown-up, I decided to suck it up and eat some healthy stuff.

I have been trying all kinds of vegetables. Brave is my new middle name. Brussel sprouts and kale are the worst things I've ever eaten in my entire life. I have tried both a couple of times and cooked different ways. They will not make the final cut. Sick.

Spinach and tomatoes, however, have made it. I am working on incorporating both of them into more of the meals that we eat. One of favorites in the vegetable rotation is this pork and orzo recipe.

This recipe is perfect for a week night because it whips up in about 30 minutes. It's also great for Summer beings the orzo is a bit lighter than other pastas and it's a great recipe to use up those Farmer's Market tomatoes!

Mediterranean Pork and Orzo

3 quarts water
1 1/4 cups uncooked orzo pasta
1/4 tsp salt
1 1/4 lb pork tenderloin
1 tsp pepper
2 Tbsp olive oil
6 oz. fresh baby spinach
1 cup grape tomatoes, halved
3/4 cup feta cheese (optional)

Bring water to a boil in a Dutch oven. Stir in orzo and salt. Cook uncovered for 8 minutes.

While the orzo is cooking, rub pork with pepper. Cut pork into 1 inch cubes. Heat oil over medium heat in a nonstick skillet. Cook pork until no longer pink (8-10 minutes).

When the pasta's 8 minutes are up, add the spinach and cook until wilted (about 1 minute). Drain.

Add tomatoes to pork and heat through. Stir into orzo mixture and add cheese. Enjoy!

Adapted from Simple & Delicious