Orzo Stuffed Pork Tenderloin with Herb Crust

Prepare orzo stuffing, set aside. Make horizontal slice in the pork tenderloin, leaving one side connected. Open tenderloin like a book. Place tenderloin between two sheets of waxed paper. Flatten with a mallet until the meat is of equal thickness. Place orzo stuffing lengthwise along center of tenderloin. Roll 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 or cast iron pan until slightly brown. Transfer meat to roasting pan that has been sprayed lightly with vegetable oil spray. 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, providing 2 slices per serving. Serve with pan juices. Makes 4 servings. Orzo stuffing 1.5 cup low sodium canned chicken broth 1/2 cup orzo (pasta shaped like rice) 1/4 cup chopped shallots 1/2 cup diced carrots 1/2 cup diced celery 1 tbsp. olive oil 1 tbsp. butter 2 tbsp. Italian parsley, chopped 3 tbsp. Parmesan cheese salt and ground pepper to taste In a medium sauce pan, bring chicken broth to a boil. Add orzo. Cook until all broth is absorbed, about 7-8 minutes In another saucepan, saute shallots, carrots and celery in oil and butter until tender. Add cooked orzo to sauteed vegetables. Stir in parsley, cheese, salt and pepper. Set aside for use in stuffed tenderloin. Didn't have shallots so I used 1/4 cup chopped scallions and 2 cloves of smashed garlic. Didn't have Italian parsley, so I used regular.