A roulade is a thin cut of meat that's rolled around a filling and sliced before serving. Braising is an unusual technique for roulade, but ensures moistness and creates a flavorful sauce. Sage's slightly musty fragrance and flavor pair well with pork.
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
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.
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