1-2 lb. lean pork loin
1 teaspoon olive oil
1 teaspoon Italian herbs
Salt/pepper
Sauce ingredients
1 Tablespoon butter
4 teaspoons flour
1/8 teaspoon ground pepper
1 cup milk
2 Tablespoons pesto
Brush or rub pork with olive oil. Sprinkle both sides with Italian herbs, salt and pepper. Place on hot grill. Cook 8-10 minutes on each side or until juices run clear or 155 degrees internally. Remove from grill and cover with tin foil. Let sit 5 minutes. You don’t want to overcook it or it will dry out and be less tender.
While pork is grilling, in a small saucepan melt butter. Stir in flour and pepper. Add milk. Cook and stir until slightly thickened and bubbly. Cook for 1 minute more. Remove from heat and stir in pesto.
Slice pork loin and drizzle with sauce. Serve with Quinoa salad.
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