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 1/4-pound) pork tenderloin
1 (0.7-ounce) package Italian salad dressing mix
1 tablespoon brown sugar
Cooking spray

Preheat oven to 350 degrees. 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 and slice pork lengthwise, cutting to, but not through the other side. Open the halves and lay the 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, starting with short side. Secure at 2-inch intervals with heavy string. Combine salad dressing mix and brown sugar; rub over pork roll. Place pork on a broiler pan sprayed with cooking spray; insert a meat thermometer into the thickest part of pork.

Bake at 350 degrees for 45 minutes or until thermometer registers 160 degrees (slightly pink). Cover with foil; let stand 15 minutes before slicing. Cut pork roll into 8 slices and serve.

Makes 4 Servings
Serving Size: 2 slices (approx. 4 ounces meat)