Nutrition per serving may change if servings are adjusted.
1 12 to 16-ounce pork tenderloin
1 teaspoon olive oil
1½ teaspoons fines herbes or dried basil, crushed
¼ teaspoon salt
1 tablespoon butter
4 teaspoons all-purpose flour
¼ teaspoon ground white pepper
1 cup fat-free milk
2 tablespoons purchased pesto
Hot cooked pasta (optional)
Wilted spinach (see Tip) (optional)
Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes 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 (155°F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5°F during standing.
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. If desired, serve over hot cooked pasta tossed with spinach. Spoon sauce over pork. Makes 4 servings.
Tip: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.