Ingredients
2 (1-pound) pork tenderloins, trimmed
2/3 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh sage
2 tablespoons grated lemon rind
2 garlic cloves, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1 cup Sauvignon Blanc or other dry white wine
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 teaspoon fresh lemon juice
4 cups hot cooked orzo (about 2 cups uncooked rice-shaped pasta)
8 lemon wedges
Sage leaves (optional)
Preparation
Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or rolling pin.
Combine parsley, sage, rind, and garlic. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins. Spread half of parsley mixture over each tenderloin, leaving a 1/2-inch border around outside edges. Roll up the tenderloins jelly roll fashion, starting with long sides. Secure at 2-inch intervals with twine. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins. Place the tenderloins in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour.
Heat oil in a large nonstick skillet over medium-high heat. Add tenderloins; cook 5 minutes, turning until browned on all sides. Add wine; cook 2 minutes. Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Remove tenderloins from pan; keep warm. Cook broth mixture until reduced to 1 cup (about 10 minutes). Stir in juice. Remove twine from tenderloins. Slice tenderloins crosswise into 3/4-inch-thick slices. Drizzle with sauce. Serve with orzo and lemon wedges. Garnish with sage leaves, if desired.
Cooking Light DT
