Pork Loin with Creamy Pesto Sauce - 7g Carbs
From Better Homes and Gardens Diabetic Living
Prep: 20 minutes
Grill: 30 minutes
Stand: 10 minutes
Makes 4 servings
Carb Choices: 1/2
We created a low-fat, but rich, sauce for lean herb-rubbed pork loin
by making it with fat-free milk and seasoning it with just a touch of
pesto.
1 12- to 16-oz pork tenderloin
1 tsp olive oil
1 1/2 tsp fines herbes or dried basil, crushed
1/4 tsp salt
1 Tbsp butter
4 tsp all-purpose flour
1/4 tsp ground white pepper
1 cup fat-free milk
2 Tbsp purchased pesto
Hot cooked pasta (optional)
Wilted spinach* (optional)
1. Trim fat from pork. Brush pork with olive oil. Sprinkle pork with
fines herbes and salt; rub in with your fingers.
2. Prepare grill for indirect grilling. Test for medium-high heat
above drip pan. Place pork on grill rack over drip pan. Cover and
grill for 30 to 35 minutes or until pork juices run clear (155 degrees
F). Remove from grill. Cover with foil; let stand for 10 minutes. The
temperature of the pork will rise 5 degrees F during standing.
3. Meanwhile, in a small saucepan, melt butter over medium heat. Stir
in flour and white pepper. Add milk all at once. Cook and stir until
slightly thickened and bubbly. Cook and stir for 1 minute more. Remove
from heat. Stir in pesto.
4. To serve, slice pork. If desired, serve over hot cooked pasta
tossed with spinach. Spoon sauce over pork.
Per Serving:
222 Calories, 12g Total Fat, 3g Saturated Fat, 65mg Cholesterol,
290mg Sodium, 7g Carbs, 0g Fiber, 21g Protein
Exchanges: 1/2 Other Carbohydrates, 3 Very Lean Meat, 2 Fat