Easy Pork Loin Pesto Recipe

Ingredients:

7 ounce tenderloin pork
2 teaspoon all purpose flour
½ tablespoon butter
½ cup fat free milk
1 tablespoon pesto
¾ teaspoon fine herbs, fresh or dried
1/8 teaspoon white pepper
1/8 teaspoon salt
½ teaspoon olive oil, preferably extra virgin
Wilted spinach, optional
Cooked pasta

Pork Loin Cooking Method

Preferably choose only lean cuts of pork and trim away any visible fat. Brush olive oil all over the pork and sprinkle the salt and fine herbs over it. Rub the mixture evenly over pork with the help of your fingers.
Prepare a grill for indirect grilling and place the pork over the drip pan on the grill rack (before placing the meat test the drip pan for medium high heat). Cover and grill until the juices from the pork run clear or for about 25 to 30 minutes. An instant read thermometer should register 155 degree Fahrenheit when the meat is done.
After it is done, remove the meat from the grill and wrap it in a foil. Let the meat stand for 5 to 10 minutes. During the standing time the temperature of the meat will rise by about 5 degrees Fahrenheit.
Melt butter in a small saucepan over medium heat. Add all purpose white flour and whiter pepper and stir constantly. Remove the pan from the heat and add the fat free milk all at one. Stir well to prevent the formation of any flour lumps. Return the pan back to the heat and cook the liquid until it gets bubbly and thickened. Reduce the heat and let it simmer for 1 more minute. Remove the pan from heat again and stir in the pesto.
Slice grilled pork before serving. Serve the sliced pork over freshly prepared hot pasta with wilted spinach. Spoon the creamy pesto sauce over pork and serve. This recipe makes 2 servings.

Health Tip:

Pork loin with creamy pesto sauce is a diabetes friendly recipe which provides about 222 calories and 12 gm total fat (3 gm saturated fat and 65 mg cholesterol) per serving.
This recipe can be considered a high protein, low carbohydrate recipe as it provides about 20 gm protein and 7 gm carbohydrates per serving.
This recipe provides 290 mg sodium per serving, so if you are on a low sodium diet and plan to include this recipe in your meals balance the intake of other sodium rich foods accordingly.
Preferably use extra lean cuts of meat only and trim away any visible fat to decrease total calories, cholesterol and saturated fat of a recipe.