Description
An easy, weeknight meal that even picky eaters will love! Whole30, paleo, gluten-free and low-carb too!
Ingredients
- 2 pounds Pork Tenderloin
- 1-½ Tablespoon Olive Oil, Divided
- 4 Medium Zucchinis, Spiralized With Blade B
- Salt And Pepper
- FOR THE PESTO:
- ⅓ cups Shelled Roasted Salted Pistachios (45g), Plus Additional For Garnish
- 1-½ cup Packed Fresh Basil
- ½ cups Packed Cilantro
- 1 Tablespoon Fresh Lemon Juice, Plus Additional For Garnish
- ½ Large Lemon, Zested
- 1 Tablespoon Water
- 3 Tablespoons Olive Oil
Preparation
Rub pork with 1/2 tablespoon olive oil and season with salt and pepper.
Heat remaining 1 tablespoon olive oil in a large, oven proof pan on medium/high heat. Sear pork until golden brown on each side, about 2–3 minutes per side.
Pop the whole pan into the oven and cook until pork reaches 145-150ºF when a thermometer is inserted into the thickest part, about 10–15 minutes. Once cooked, remove the pork from the oven, cover and let rest for 10 minutes.
For the pesto, place pistachios in a small food processor (mine is 3 cups) and process until roughly chopped. Add basil, cilantro, lemon juice and lemon zest. Process until well chopped and combined. With the machine on, stream in water and olive oil until creamy and mixed.
Heat a large skillet (you might need two) on medium heat. Add zoodles and cook, stirring occasionally, until soft and lightly brown. Place a long sheet of paper towel on the counter and spread the zoodles onto it. Place another paper towel on top of the zoodles and press out as much moisture as you can.
Stir pesto sauce into the zoodles until well combined. (I find it helps to cut the zoodles, as this lets the pesto disperse better). Divide between plates and top with sliced pork, a squeeze of fresh lemon juice and extra pistachios, if desired. Devour!
Note: You can also sauté the zoodles in a dry pan on high heat until lightly golden brown if you want to get rid of more moisture.
