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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 butchers 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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