Finely grated zest and juice of 1 lemon (about 15 mL/1 tbsp zest and 60 mL/1/4 cup juice)
Sea salt and freshly ground black pepper
125 mL (1/2 cup) chopped mixed fresh herbs (basil, Italian parsley, mint, oregano)
4 marinated artichoke hearts, finely chopped
1 medium-sized tomato, seeded and diced
60 mL (1/4 cup) red onion, minced
60 mL (1/4 cup) black olives, sliced and pitted
For the rolled pork tenderloins
Preheat the oven to 200 °C (400 °F). Oil a rectangular baking dish and set aside.
In a bowl, whisk the Saputo Ricotta di Campagna cheese and sundried tomato pesto together until fully combined. Set aside.
Place one of the pork tenderloins on a cutting board. Cut horizontally halfway through the centre of the loin. Open the loin and press down. Cut each side horizontally halfway through the centre, then open and press flat. Cover with plastic wrap and pound to a 1 cm (1/3 in) thickness using a mallet, rolling pin or heavy skillet. Repeat to flatten the second tenderloin.
Set one of the tenderloins flat on a working surface. Spread with half of the ricotta filling. Garnish with half of the baby spinach, grated Saputo Mozzarellissima cheese and chopped artichoke hearts. Roll tightly around the filling, then tie with kitchen twine at 2.5 cm (1 in) intervals. Season with salt and pepper all over. Repeat to stuff and roll the second tenderloin.
Heat the oil in a large skillet set over medium-high heat. Sear the rolled pork tenderloins on all sides until golden brown. Remove the skillet from the heat. Transfer the tenderloins to the prepared baking dish and roast for about 25 minutes or until a meat thermometer inserted in the thickest part of the tenderloins registers 63 °C (145 °F). Remove from the oven and let rest for 10 minutes.
For the orzo salad
Cook the orzo pasta according to the manufacturer’s instructions. Drain and transfer to a mixing bowl. Toss with the olive oil, lemon zest and lemon juice. Season with salt and pepper, then mix in the fresh herbs, artichoke heart, tomato, red onion, and black olives. Set aside until ready to serve.
Cut the kitchen twine off the tenderloins. Slice the tenderloins into thick medallions. Serve with the orzo salad.