For this grilled pork main dish recipe, served with spinach and pasta, the low-fat sauce calls for a bit of pesto for flavor. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Trim fat from pork. Brush pork with olive oil. Sprinkle pork with fines herbes and salt; rub in with your fingers.

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  • 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.

  • 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.

Tips

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

Nutrition Facts

222 calories; 12 g total fat; 3 g saturated fat; 65 mg cholesterol; 290 mg sodium. 7 g carbohydrates; 21 g protein;