One Skillet Mediterranean Pork and Rice

This One Skillet Mediterranean Pork and Rice is a delicious meal the whole family will love. It’s easy and quick – only 30 minutes and one pan meal.

I whipped up this One Skillet Mediterranean Pork and Rice earlier this week and I have to say, it was amazing!  The best part is, it took about 30 minutes to make, ensuring that I was able to deliver real flavor real fast even with my crazy, busy schedule.

This One Skillet Mediterranean Chicken and Rice is a classic meal the whole family will love.

This rice pilaf tastes amazing!  The lemon zest and juice add a fabulous fresh flavor to the rice which make it a perfect Spring meal.

This amazing dinner dish also yields leftovers that can be used to make lunch the next day. I always try to cook enough to have plenty for the next day, and the leftovers from this One Skillet Mediterranean Pork and Rice can easily be turned into the perfect Mediterranean Pork & Rice tacos. Or you can cook the rest of the pork loin and add the pork loin slices to a salad.

If you enjoyed this recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.

One Skillet Mediterranean Pork and Rice

This One Skillet Mediterranean Pork is a delicious meal the whole family will love. It’s easy and quick – only 30 minutes and one pan meal. Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients  

• ½ lb Smithfield Roasted Garlic & Herb Loin Filet, cut in strips
• 2 Tbsp extra virgin olive oil
• 2 carrots, chopped
• 1 bell pepper (I used 1/2 red and green peppers)
• 1 onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon oregano
• 2 cups vegetable stock (or water)
• 1 cup basmati rice
• ½ cup garbanzo beans
• 10 black pitted olives
• 1 lemon
• fresh parsley, chopped
• salt and black pepper

Instructions 

• Heat oil in a large skillet over medium-high heat (I used 12″ skillet). Add pork loin filet strips to the skillet, and cook for about 5 minutes, or until cooked through. Transfer cooked strips to a plate.
• Add chopped carrots, bell pepper, onion, and garlic to the skillet, and if necessary add more olive oil. Season with salt and freshly ground black pepper. Saute for about 5 minutes, or until vegetables are tender.
• Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, and oregano. Add lemon zest to the vegetable stock and pour over the rice mixture. Bring to a boil, cover and simmer for about 12-14 minutes until rice is cooked. 
• Add the juice of 1 lemon and the cooked pork slices to the rice-vegetable mixture and stir well. Add garbanzo beans, olives and garnish with chopped fresh parsley.

Video

Nutrition

• Calories: 341 kcal
• Carbohydrates: 55 g
• Protein: 19 g
• Fat: 4 g
• Saturated Fat: 1 g
• Cholesterol: 35 mg
• Sodium: 681 mg
• Potassium: 571 mg
• Fiber: 5 g
• Sugar: 6 g
• Vitamin A: 6315 IU
• Vitamin C: 57.1 mg
• Calcium: 59 mg
• Iron: 1.8 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.