Angelique
06-26-2006, 03:38 PM
Ingredients:
1 12- to 16-ounce pork tenderloin
1 tsp olive oil
1-1/2 tsp 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
Directions:
Trim fat from pork. Brush pork with olive oil. Sprinkle pork with dried basil and salt; rub in with your fingers.
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
Remove from grill. Cover with foil; let stand for 10 minutes.
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.
To serve, slice pork. Serve over hot cooked pasta tossed with spinach. Spoon sauce over pork.
1 12- to 16-ounce pork tenderloin
1 tsp olive oil
1-1/2 tsp 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
Directions:
Trim fat from pork. Brush pork with olive oil. Sprinkle pork with dried basil and salt; rub in with your fingers.
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
Remove from grill. Cover with foil; let stand for 10 minutes.
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.
To serve, slice pork. Serve over hot cooked pasta tossed with spinach. Spoon sauce over pork.