1 pound lean boneless pork loin, cut into 1″ pieces
4 teaspoons olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 medium red onion, halved and thinly sliced
1/3 cup water
3 tablespoons balsamic vinegar
2 teaspoons, firmly-packed dark brown sugar
1-1/2 cups reduced-sodium chicken broth
2 tablespoons chopped fresh parsley, optional
Instructions
In a large sauce pan of boiling water, cook the orzo just until tender. Drain well and set aside.
Meanwhile, on a sheet of waxed paper, combine the flour, 1/2 teaspoon of the salt and the black pepper. Dredge the pork in the flour mixture, shaking off the excess. Spray a Dutch oven with non-stick cooking spray, add the oil, and heat over medium heat until hot but not smoking. Add the pork and cook, stirring frequently, until golden brown, about 4 to 5 minutes. With a slotted spoon, transfer pork to a plate and set aside.
Add the bell peppers and the onion to the pot, stirring to coat. Stir in the water, cover, and cook until the peppers and onions are tender, about 7 minutes.
Stir in the vinegar and brown sugar and cook, uncovered, for 1 minute. Add the broth and remaining 1/2 teaspoon salt; bring to a boil, reduce to a simmer and stir in the orzo. Return the pork to the pan, cover again, and cook until the pork is cooked through and the orzo is creamy, about 3 to 5 minutes longer. Sprinkle with parsley and serve.
