Pork Medallion with Pesto

• 1 1/4 lb. Carolina Pride™ Pork Tenderloin, trimmed
• 1/2 cup Chopped Fresh Basil
• 2 T. each Chopped Parsley and grated Parmesan Cheese
• 1 Clove Garlic, minced
• 1 T. each Fresh Lemon Juice and Hulled Sunflower Seeds
• 1/4 tsp. Salt
• Dash freshly ground Pepper
• 2 tsp. Olive Oil
• Mediterranean Orzo

Cut tenderloin lengthwise; open and lay flat. Process basil, parsley, Parmesan Cheese, lemon juice, sunflower seeds, garlic, salt, and pepper in processor until blended. Spread all but 1-tablespoon pesto on cut side of pork; reserve. Fold tenderloin together; tie with string at 1-inch intervals. Slice into eight medallions and place cut side up on rack in broiler pan so meat is 2 to 3 inches from heat. Broil at low to moderate temperature 6 to 7 minutes on each side until done, brushing with olive oil occasionally. Season with salt and pepper. Serve on orzo.

Serves 4