Categories: Pork

Ingredients

• 1 12- to 16-ounce pork tenderloin
• 1 teaspoon olive oil
• 1-1/2 teaspoons fines herbes or dried basil, crushed
• 1/4 teaspoon salt
• 1 tablespoon butter
• 4 teaspoons all-purpose flour
• 1/4 teaspoon ground white pepper
• 1 cup fat-free milk
• 2 tablespoons purchased pesto
• Hot cooked pasta (optional)
• Wilted spinach* (optional)

Directions

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 degree F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5 degree 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. Makes 4 servings.

5. *Note: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.

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