Prep the vegetables – cut the corn off the cob, dice the celery, and mince the garlic.

Prep the pork tenderloin. Cut off the silver skin and any excess fat. Then, cut the tenderloin into ½ inch thick pieces. Combine all ingredients together, mix, and let sit as you begin the orzo. 

Heat a medium sized pot on medium high heat and add the neutral oil. Once hot, add in the corn and celery. Let cook until browned, about 4-5 minutes, stirring occasionally.

Then, add the minced garlic and red pepper flake and stir until fragrant, about 1 minute. Add the orzo and toast for about a minute. Add the chicken broth or water, another big pinch of salt, and bring up to a boil. Cover and cook on medium heat for 10 minutes.

Heat a separate large pan or cast iron on medium high heat. Add 1 tablespoon of neutral oil and place the marinated pork in an even layer on the pan. Sear for about 2 minutes then flip. Cook for another 2-3 minutes, or until the internal temperature reaches 145F. Once finished, remove from the pan and repeat with the remaining pork as needed. 

After cooking the orzo for 10 minutes, add the spinach and stir in to wilt. Add a few more tablespoons of water or broth if it looks dry. Add another big pinch of salt, black pepper, and taste to adjust seasoning as desired.

Plate the orzo, add a few pieces of the pork tenderloin on top, top with parmesan cheese, and enjoy