Orzo Stuffed Pork Tenderloin with Herb Crust

2 cup orzo stuffing (recipe follows)
1.25 lb lean pork tenderloin, trimmed
1/4 cup fresh rosemary, minced
1/4 cup fresh thyme, minced
freshly ground pepper
vegetable oil spray
3/4 cup low sodium chicken broth
1/2 tsp. cornstarch, dissolved in 2 tbsp. water

Prepare orzo stuffing, set aside.
Make horizontal slice in the pork tenderloin, leaving one side
connected. Open tenderloin like a book. Place tenderloin between
two sheets of waxed paper. Flatten with a mallet until the meat
is of equal thickness. Place orzo stuffing lengthwise along center
of tenderloin. Roll meat up lengthwise, leaving the seam on the
bottom. Tie meat with butcher's string so it remains closed. Do
not tie too tightly.
Roll the tenderloin in chopped herbs; season with pepper. Sear
meat in a nonstick skillet or cast iron pan until slightly brown.
Transfer meat to roasting pan that has been sprayed lightly with
vegetable oil spray. Roast in a preheated 350 degree oven until
internal temperature reaches 160 degrees, about 30 minutes. Remove
meat from pan. Let rest.
Deglaze pan drippings with chicken broth. Strain liquid into small
saucepan. Add dissolved cornstarch. Stir until slightly thickened.
Untie string on tenderloin. Slice meat into 8 slices, providing
2 slices per serving. Serve with pan juices. Makes 4 servings.




Orzo Stuffing

1.5 cup low sodium canned chicken broth
1/2 cup orzo (pasta shaped like rice)
1/4 cup chopped shallots
1/2 cup diced carrots
1/2 cup diced celery
1 tbsp. olive oil
1 tbsp. butter
2 tbsp. Italian parsley, chopped
3 tbsp. Parmesan cheese
salt and ground pepper to taste

In a medium sauce pan, bring chicken broth to a boil. Add orzo.
Cook until all broth is absorbed, about 7-8 minutes
In another saucepan, saute shallots, carrots and celery in oil and
butter until tender. Add cooked orzo to sauteed vegetables. Stir
in parsley, cheese, salt and pepper. Set aside for use in stuffed
tenderloin.
Didn't have shallots so I used 1/4 cup chopped scallions and 2
cloves of smashed garlic. Didn't have Italian parsley, so I used
regular.


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