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Pork Roulade with Veggie Orzo

Having an elevated meal doesn't mean you need to break the bank on ingredients or new expensive kitchen equipment. Garlic, sundried tomatoes, basil and lemon are combined, stuffed into a tender pork loin and roasted to perfection. Sautéed squash, zucchini and bell pepper are tossed with perfectly cooked orzo pasta to create a quick and filling side dish that doesn't overwhelm the flavor of the pork roulade. This is the perfect recipe to impress your guests or to surprise the ones you love.
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Course Dinner, Entree, Main Course
Cuisine American, Italian
Servings 2
Calories 456 kcal

Equipment

  • 1 Chef's Knife
  • 2 Cutting Boards
  • 1 Mixing bowl
  • 1 Zester or fine cheese grater
  • Butchers Twine or wooden tooth picks
  • 1 Saucepan
  • 1 Saute Pan
  • 1 Pair of Tongs
  • 1 Sheet Tray
  • 1 Heat Resistant Spatula
  • 1 Pasta Strainer

Ingredients
  

  • 10 oz Pork Tenderloin
  • 1 clove Garlic chopped
  • 2 tbsp Sundried Tomatoes chopped
  • 2 tbsp Basil chopped
  • 3/4 each Lemon zest and juice
  • 1/2 cup Orzo Pasta
  • 1/2 each Yellow Squash diced
  • 1/2 each Zucchini diced
  • 1/2 tbsp Thyme fresh or dried
  • 1 tsp Garlic Powder
  • 2 tbsp Olive Oil
  • Salt as needed
  • Pepper as needed

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit.
  • For the filling, mix together the chopped basil, garlic, sundried tomatoes, lemon juice and lemon zest. Season with salt and pepper as needed and set aside.
  • For the pork, remove any silver skin and excess fat on the outside. Cut lengthwise along the whole loin, about 1/2 of an inch deep. Follow that cut around to make a flat surface to the filling on.
  • Once flat spread the filling across the pork loin, leaving a 1/4-inch empty along the edge lengthwise. Begin rolling the pork tightly towards that quarter inch. Once rolled completely, use butchers' twine or toothpicks to secure the edge.
  • Roast in the oven for 30-35 minutes or until the pork reaches an internal temperature of 145 degrees Fahrenheit. Let pork loin rest for about 5 minutes before removing the twine/toothpicks and slicing in equal portions.
  • Bring a saucepan of water to a boil. Stir in the orzo and cook for about 7-8 minutes or until pasta is al dente. Strain and toss with a tbsp of olive oil to prevent the pasta from sticking to each other. Set aside.
  • In your sauté pan, heat the remaining tbsp of olive oil on medium heat. Add in the squash, zucchini and bell pepper. Season with salt, pepper and garlic powder. Toss together and cook for 1-2 minutes or until veggies start to become tender but are still bright in color. Adjust seasoning if needed and remove from heat. Add in the orzo and toss together.
  • Serve the sliced pork roulade over the veggie orzo.
  • Serve and enjoy!

Notes

Allergy Tips
  • Substitute the orzo pasta for a gluten-free alternative if needed.
  • Ensure while grocery shopping that your ingredients are free from possible cross-contamination.

Nutrition

Calories: 456kcalCarbohydrates: 33gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 92mgSodium: 83mgPotassium: 855mgFiber: 2gSugar: 3gVitamin A: 236IUVitamin C: 6mgCalcium: 37mgIron: 3mg
Keyword Arugula, Basil, Bell Peppers, delicious, Dinner, Entree, flavorful, Garlic, Herb, Lemon, Pasta, Pasta Dishes, Pasta Recipes, Pork, Pork Tenderloin, quick meal, quick step meals, Recipes, roast, Simple Recipes, Spring, Squash, Tomatoes, vegetables, Zucchini
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