Spiced Stuffed Pork Tenderloin with Mango-Chile Sauce

By Lv2Cook

Ingredients

• 3/4 cup low-salt chicken broth
• 1/4 cup uncooked orzo (rice-shaped pasta)
• 2 tablespoons chopped bottled roasted red bell peppers
• 1 tablespoon chopped green onions
• 1 tablespoon grated Parmesan cheese
• 1 1/4 pounds pork tenderloin
• 1 (0.7-ounce) package Italian salad dressing mix (such as Good Seasons)
• 1 tablespoon brown sugar
• Cooking spray
• Mango-Chile Sauce
• Lime slices (optional)
• Flat-leaf parsley sprigs (optional)
• MANGO-CHILE SAUCE
• 3/4 cup low-salt chicken broth
• 2/3 cup chopped peeled ripe mango
• 1/3 cup chopped peeled peach or nectarine
• 1 tablespoon fresh lime juice
• 1 tablespoon brown sugar
• 1 teaspoon chopped canned chipotle chile in adobo sauce
• 1/4 cup fat-free sour cream

Details

Servings 1

Preparation

Step 1

Preheat oven to 350º.

Bring broth to a boil in a small saucepan. Add orzo, and cook 7 minutes or until liquid is absorbed. Remove orzo from heat, and stir in bell peppers, green onions, and cheese. Set orzo mixture aside.

Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open the halves, laying pork flat. Place plastic wrap over pork; flatten to an even thickness using a meat mallet or rolling pin. Spread orzo mixture over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string. Combine salad dressing mix and sugar; rub over pork roll. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into the thickest part of pork.

Bake at 350º for 45 minutes or until thermometer registers 160º (slightly pink). Cover with foil; let stand 15 minutes before slicing.

Cut pork roll into 8 slices, and serve with Mango-Chile Sauce. Garnish with lime slices and parsley, if desired.

Serving Size: 2 pork slices and 1/3 cup sauce
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To Make Mango-Chile Sauce:

Combine the first 5 ingredients in a saucepan; cook over medium heat 10 minutes or until thick, stirring occasionally. Stir in chile. Pour mixture into a blender; process until smooth. Add sour cream; process until smooth.

Yield: 1 1/3 cups
Serving Size: 1/3 cup