Pork Loin with Creamy Pesto Sauce

Pork Loin with Creamy Pesto Sauce

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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)


  • Prep

  • Ready In

  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°F). Remove from grill. Cover with foil; let stand for 10 minutes. The temperature of the pork will rise 5°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.
  • Tip: To wilt the spinach, place it in a colander and drain the hot cooked pasta over the leaves.

Nutrition information

  • Serving size: about 3 oz. pork with sauce
  • Per serving: 222 calories; 12 g fat(3 g sat); 0 g fiber; 7 g carbohydrates; 21 g protein; 65 mg cholesterol; 290 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 3 lean protein, 2 fat, ½ other carb

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