Porcini-Dusted Tenderloin with Porcini-Wine Sauce

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  • 1 cup dried porcini mushrooms, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon pepper
  • 3 cups finely diced fresh tomatoes
  • 1 cup dry red wine
  • Salt and pepper

Pork Tenderloin with Roasted-Lemon Orzo

Ingredients

  • 2 lemons, halved and thinly sliced
  • 2 pork tenderloins (1 lb. each)
  • 4 tsp. oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cloves garlic, chopped
  • 2 bunches Swiss chard, chopped
  • 1 lb. orzo, cooked

Directions

  1. Toss lemons, and pork with oil; surround pork with lemon slices on parchment-lined baking sheet. Sprinkle pork with salt and pepper; roast at 450 degrees F 30 minutes or until cooked through (145 degrees F).
  2. In large saucepot, heat oil on medium; cook garlic 2 minutes. Add Swiss chard, cover; cover and cook 7 minutes or until tender. Toss chard with orzo, cooked and roasted lemon slices; serve with pork.