Pork Tenderloin With Herb Crust And Orzo Pasta Stuffing

The problem here is the obvious lack of understanding of the infinite nature of sin as contrasted to the infinite righteousness of God. If the slightest sin is infinite in its significance, then it also demands infinite punishment as a divine judgment. Though it is common for all Christians to wish that there were some way out of the doctrine of eternal punishment because of its inexorable and unyielding revelation of divine judgment, one must rely in Christian faith on the doctrine that God is a God of infinite righteousness and well as infinite love. While on the one hand He bestows infinite grace to those who trust Him, He must, on the other hand, inflict eternal punishment on those who spurn His grace.

John Walvoord

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	t	Cornstarch, dissolved in
2	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 717 Calories From Fat: 206 Total Fat: 22.9g Cholesterol: 191.7mg Sodium: 1231.8mg Potassium: 1145.4mg Carbohydrates: 71.9g Fiber: 3g Sugar: 2.8g Protein: 54.4g