Parmesan Orzo

In a saucepan over medium heat, melt the butter. Add the orzo and cook for 3 minutes, stirring constantly. Add water and chicken broth. Bring to a simmer, cover, and turn heat to low. Simmer until all liquid is absorbed, about 12-15 minutes. Add parmesan cheese, salt and pepper. Stir in spinach if desired.

Italian Breaded Pork Tenderloin

Cut pork tenderloin into cutlets about the size of a small fist. Lay the cutlets flat between sheets of saran wrap. Using a mallet, pound out the pork to about ½ inch thickness.

In a saute pan a little over medium heat, add the oil. Make sure not to let the oil smoke.

While the oil is heating, pour the milk for soaking the tenderloin in a bowl. In a separate bowl or large plate, combine spices and panko breading. Soak the pork in the milk for 1 minute and then transfer and pat the panko breading onto both sides of the meat.

Place meat in saute pan when oil is hot. Cook approximately 3-5 minutes per side or until crust is golden brown. Remove from pan and garnish with balsamic glaze, if desired.