Italian Herb-Crusted Pork Tenderloin with Creamy Orzo & Roasted Zucchini

Ingredients

• 1 1/2 lbs pork tenderloin, trimmed, kept whole
• 3/4 cup Italian breadcrumbs, panko preferred
• 1/2 cup parmesan cheese, grated, divided
• 4 cloves fresh garlic, minced, divided
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 2 whole eggs, beaten, for dredging
• 3 tbsp olive oil, divided
• 1 1/2 cups orzo pasta, uncooked
• 3 cups chicken broth, warm
• 1/2 cup heavy cream
• 2 medium zucchini, cut into 1-inch pieces
• 2 tbsp lemon juice
• to taste sea salt & black pepper

Instructions

1. 1

   Preheat oven to 400°F. Start roasting zucchini first: toss 1-inch zucchini pieces with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden and tender.

2. 2

   Season whole pork tenderloin with salt and pepper. Combine breadcrumbs, ¼ cup parmesan, 2 minced garlic cloves, parsley, oregano, and basil in a shallow bowl. Beat eggs in another bowl.