Pork Roulade with Lemon and Sage

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 4 cups orzo pasta hot rice-shaped cooked uncooked ( 2 cups pasta)
• 14.5 ounce less-sodium chicken broth fat-free canned
• 0.7 cup flat-leaf parsley fresh chopped
• 0.3 cup sage fresh chopped
• 2  garlic cloves minced
• 2 pound pork tenderloins trimmed
• 1 teaspoon juice of lemon fresh
• 2 tablespoons lemon rind grated
• 8  lemon wedges 
• 1 tablespoon olive oil 
• 1 teaspoon salt divided
• 1 cup sauvignon blanc white wine dry white

Equipment

• frying pan
• plastic wrap
• ziploc bags
• rolling pin
• meat tenderizer
• kitchen twine

Directions

1. 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.
2. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or rolling pin.
3. Combine parsley, sage, rind, and garlic.
4. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins.
5. Spread half of parsley mixture over each tenderloin, leaving a 1/2-inch border around outside edges.
6. Roll up the tenderloins jelly roll fashion, starting with long sides. Secure at 2-inch intervals with twine.
7. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper over tenderloins.
8. Place the tenderloins in a large zip-top plastic bag, and seal. Refrigerate for at least 1 hour.
9. Heat oil in a large nonstick skillet over medium-high heat.
10. Add tenderloins; cook 5 minutes, turning until browned on all sides.
11. Add wine; cook 2 minutes.
12. Add broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
13. Remove tenderloins from pan; keep warm. Cook broth mixture until reduced to 1 cup (about 10 minutes). Stir in juice.
14. Remove twine from tenderloins. Slice tenderloins crosswise into 3/4-inch-thick slices.
15. Drizzle with sauce.
16. Serve with orzo and lemon wedges.
17. Garnish with sage leaves, if desired.