Pork Tenderloin with Herb Crust and Orzo Pasta Stuffing

Ready in 1 hour

Top-ranked recipe named "Pork Tenderloin with Herb Crust and Orzo Pasta Stuffing"

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Try this Pork Tenderloin with Herb Crust and Orzo Pasta Stuffing recipe, or contribute your own. "Stuffing" and "Pork" are two tags used to describe Pork Tenderloin with Herb Crust and Orzo Pasta Stuffing.


Ingredients

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Vegetable cooking spray
1/4 c Fresh thyme; minced
3/4 c Low sodium chicken broth
1/2 ts Cornstarch; dissolved in:
2 tb Water
2 c Orzo Pasta Stuffing; see
1/4 c Fresh rosemary; minced
Black Pepper; freshly ground
1 1/4 lb Pork tenderloin; lean

Original recipe makes 4

Servings  

Preparation

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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Calories Per Serving: 461 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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