| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Pork |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Orzo Pasta Stuffing; see recipe |
| 1 1/4 |
lb |
Pork tenderloin; lean |
| 1/4 |
c |
Fresh rosemary; minced |
| 1/4 |
c |
Fresh thyme; minced |
|
|
Freshly ground black pepper |
|
|
Vegetable cooking spray |
| 3/4 |
c |
Low sodium chicken broth; canned |
| 1/2 |
ts |
Cornstarch; dissolved in |
| 2 |
tb |
Water |
INSTRUCTIONS
Prepare orzo stuffing. Set aside.
Make a horizontal slice in the pork tenderloin to create a pocket. Open
tenderloin like a book. Place between 2 sheets of wax paper. Flatten with
mallet until meat is of equal thickness. Place orzo stuffing lengthwise
along center of tenderloin. Roll the 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 until slightly brown. Transfer meat to roasting pan which
has been sprayed lightly with vegetable oil. 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, provide 2 slices per
serving. Serve with pan juices.
This recipe is by Wayne King, a high school senior from NY. It wins him a
scholarship to Johnson and Wales University. The 1996 cookoff was held by
the College of Culinary Arts at Providence, RI
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