INGREDIENTS

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)
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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