Delicious Dinner for two

This is a great meal for two or more depending upon the size tenderloin you purchase.  The rice pilaf reminds me of Rice a Roni only better and the tenderloin is delicious and easy. What wouldn't taste great wrapped in prosciutto.  We made this for the two of us, but I believe my kids will love it too. 

Rice Pilaf

Rice Pilaf

Ingredients 

2 tbsp. butter

1/2 cup orzo

1/2 cup onion diced

2 cloves garlic minced

1/2 cup long grain rice uncooked

2 cups chicken broth

1 tsp salt

1/2 tsp dried parsley

1/4 cup grated parmesan

In a large skillet over medium low heat melt butter.  add orzo pasta to the butter and stir until golden brown. Once orzo pasta is golden, stir in onion and cook until onion becomes translucent. Add garlic and cook for 1 minute until fragrant.

Add in the rice and stir to coat with oil. add broth, salt and parsley. Stir well. then increase the heat to high and bring to a boil. 

Once boiling, reduce heat to medium low and cover skillet. Simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes.  Stir in parmesan, then fluff with a fork. 

Ina Garten's Herbed Pork Tenderloin

2 pork tenderloins (2 1/2 to 3 pounds total)

1 tablespoon minced fresh rosemary leaves 

1 tablespoon chopped fresh thyme leaves 

Kosher salt and freshly ground black pepper 

Good olive oil 

10 to 12 slices prosciutto 

Preheat the oven to 450 degrees F.

Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.

Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm.