Pork Loin w/ Creamy Pesto & Whole wheat pasta

Last night I made an easy meal that was low in fat and had good flavor.

I used 2 pork loins, cut in half so I had 4 pork logs. I heated oil in a 9 inch skillet until just smoking (that way the meat browns well and doesn't stick). I browned the meat on all sides, about 10 minutes. Then I transferred them to a 9x13 pan lined with foil and placed them in an over preheated to 450 degrees. I cook them for 15 minutes and removed from the oven and wrapped the foil around the port to continue cooking the meat until it reached 150 degrees. Then I sliced it into 1/4 inch slices and covered it with a glaze. With the pan I used to sear the pork, I made a glaze.

Glaze:
Juice from 1 orange
Juice from 1/2 lemon
1/4 tsp cumin
1/4 tsp chipotle chili powder
2-3 Tbs of honey

I simmered the glaze until it was thick and rich and drizzled it over the port after cutting.

The Creamy Pesto was a Cooks Illustrated recipe from their Light cooking book. After having made it once, I would opt for slightly more olive oil so it coated the pasta better. It may have something to do with the Wheat pasta, but since thats a staple in my diet now, I have to adjust to that! Here is the recipe (with my modification)

4 Medium garlic cloves, unpeeled
3 cups fresh basil
1 oz fresh grated parmesan cheese
1/4 cup part-skim ricotta cheese
1 shallot, minced
2 Tbs olive oil (I would use 3 or 4 Tbs)

Start by toasting the garlic in a dry skillet on the stove. flipping them a few times to get even roasting. Remove, cool, peel, then put the a garlic press. Place basil in a large ziplock back and beat with meat mallet or rolling pin (I used a mug) until the leaves are bruised. Put Garlic, basil, parmesan, ricotta, shallot, oil and 1/2 teaspoon salt in the food processor. Process until smooth, about 30 seconds, stopping to scrape the sides down. Add salt and pepper to taste.

I tossed it with hot whole wheat pasta. The recipe is 80 calories for 2-1/2 Tablespoons of pesto. It was easy and delicious.