1 pork tenderloin (about 1 pound)
1 tablespoon olive or salad oil
1 (14-1/2 to 16-ounce) can tomatoes
2 (9-ounce) packages frozen artichoke hearts
1 tablespoon ketchup
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried rosemary leaves
1 cup frozen peas
Prepare orzo as label directs; drain. Cut off any fat from pork; cut diagonally into thin slices. In non-stick 2-inch skillet over medium- high heat, in hot olive or salad oil, cook pork slices until browned on both sides, about 5 minutes. Remove pork to plate.
In same skillet over high heat, heat tomatoes with their liquid, frozen artichoke hearts, ketchup, salt, sugar, and rosemary to boiling. Reduce heat to low; cover and simmer until artichoke hearts are heated through. Stir in orzo, frozen peas, and pork; heat through.
Makes 4 servings.