Prep the Pork Trim the pork tenderloin and slice into even 1-inch medallions. Season with salt, pepper, and Italian seasoning.

Sear the Pork Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 2–3 minutes per side until golden brown and cooked through (internal temp 145°F). Transfer to a plate.

Make Garlic Butter Lower heat to medium. Add butter and minced garlic to the skillet. Sauté for 30 seconds, then spoon garlic butter over the cooked pork to keep warm.

Cook the Orzo In the same skillet, add 1 tablespoon olive oil and toast the orzo for 1–2 minutes. Pour in chicken broth and bring to a boil. Lower heat, cover, and simmer for 10 minutes or until most of the liquid is absorbed.

Finish the Orzo Stir in heavy cream, sun-dried tomatoes, and spinach. Cook until spinach is wilted. Add Parmesan cheese, season with salt and pepper, and stir until creamy.

Assemble and Serve Plate the creamy orzo, top with pork medallions, and drizzle with remaining garlic butter from the pan. Serve hot.