Pan Roasted Pork Tenderloin with Madeira Cream Sauce and Spinach Orzo

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins

Terry Conlan creates big bold flavors in his kitchen at the Lake Austin Spa Resort in Austin, Texas. Here, he combines pork tenderloin with Madeira and cream cheese to make a pleasing low-fat meal.


16ounces pork tenderloin, trimmed of visible fat
1/2teaspoon salt
1/4teaspoon pepper
4teaspoons olive oil
4tablespoons minced shallot
1clove garlic, minced
1cup beef stock
4tablespoons Madeira
3ounces reduced fat cream cheese
Spinach Orzo:
8cups fresh spinach
Nonstick pan spray
1cup dry orzo pasta
1/2cup grated Parmesan cheese


  1. For the pork, slice pork into 12 medallions. Season with salt and pepper. Heat oil in a cast iron or heavy non-stick skillet. Brown pork, then set aside.
  2. Add shallots to skillet and cook, stirring and gently scraping the bottom of the skillet to loosen crusted meat particles. Add garlic. Add the remaining ingredients. Stir well., Add pork and cook 5 minutes for until done. Add any accumulated juices from the pork.
  3. For the orzo, prepare orzo according to package directions.
  4. In a heavy non-stick skillet lightly coated with cooking spray, quickly wilt spinach, stirring. Season with salt and pepper. Toss with orzo and cheese.
  5. Serve pork with orzo mixture and sauce.

Recipe from Fresh: Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 500
  • Fat 13g
  • Saturated Fat 4g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 95mg
  • Sodium 630mg
  • Potassium 1110mg
  • Carbohydrate 51g
  • Fiber 3g
  • Sugars 6g
  • Protein 42g
  • Trans Fat 0g
  • Vitamin A 120%
  • Vitamin C 30%
  • Calcium 10%
  • Iron 30%