This easy, healthy Paleo and Keto Pork Tenderloin has a creamy pistachio pesto! A low carb, sugar free weeknight meal that everyone will enjoy!
PIN Keto Pork Tenderloin
(Post updated in May 2019. Originally Posted in 2014 – narration not changed)
I have really exciting news!
(insert suspenseful pause here)
And now you’re totally let down and about to leave because you already knew that, and were expecting something much more exciting. Please don’t.
I’ll make it up to you in hazelnut paleo brownies, I promise.
But, seriously, has this week not felt supercalifragilisticexpialidocious long?
I don’t even know if I spelled that right, but since it’s the longest word on planet earth, it seemed fitting to describe an extra-long week…right? You understand.
I’m sure it has something to do with the fact that it’s my first full week back at work after a 2 week vacation back home, and now I have the post vacay blues. Have you guys experienced this awful thing? It’s the worst ever.
You know what makes it better though?
(insert another suspenseful pause here) I’m all about the dramatic effect today.
Face planting into the BEST baked pork tenderloin with CREAMY pistachio pesto EVER. <–Might even like it then the Asian Instant Pot pork tenderloin and that is saying SOMETHING.
I’m going to be straight up with you: the green goodness that you see crowing this keto pork loin isn’t a traditional pesto, like that chicken pesto spaghetti squash or zucchini noodles with everything pesto. I mean, you probably guessed that when you read that it had pistachios instead of the typical pine nuts in it.
Pistachios are one of Mr. FFF’s favorite nuts EVA and I like them a whole dang lot too. I’ve put them in gluten free shortbread cookies, a Moroccan chicken skillet, and even in a raw vegan tart with chocolate and pistachios. They are ca-ray-zay amazing in all the things.
I’m going to be straight up with you, the sequel: you are going to be kickin’ yo’ pine nuts to the curb after yo’ taste buds experience a little bit of this pistachio goodness all up on them.
And mingling with the juicy, tender keto pork loin? It’s a combination of dinner BLISS.
Another nontraditional point that I should address: this is a lower-fat pesto, which means that it is a lot more solid than it’s traditional, oily counterpart. If you prefer the standard, feel free to add more oil. How-ev-er, the solidity (is that a word? spell check isn’t yelling at me so I am going with it) works really well once ya mix it with the watery zoodles because it kind of breaks it up and turns it into the perfect pesto texture.
What to serve with paleo keto pork tenderloin
If you’re not digging the zucchini noodles a few other options that would be yummy on the side are:
- Low Carb Baked Cauliflower Au Gratin
- Paleo Baked Zucchini Fritters
- Low Carb Mock Cauliflower Potato Salad
And, if you don’t like no meat, you can nix the baked pork loin situation. The world is your zoodle, so get funky with it if you please.
The take home: paleo keto pork tenderloin with pistachio pesto may be the world’s easiest, and quickest cure to I-want-to-curl-up-in-a-little-ball-and-hibernate-like-a-bear-because-I-had-the-longest-week-ever Syndrome.
It’s a real thing guys. Wikipedia told me so.
Other Recipes You Might Like:
For the pesto:
- 1/3 Cup Shelled Roasted Salted Pistachios (45g) + additional for garnish
- 1 1/2 Cups Packed fresh basil
- 1/2 Cup Packed cilantro
- 1 Tbsp Fresh lemon juice + additional for garnish
- Zest of 1/2 a large lemon
- 1 Tbsp Water
- 3 Tbsp Olive Oil
- Pinch of salt and pepper
For the zoodles:
- 4 Medium Zucchinis, spiralized with blade b
For the pork:
- 2 lb Pork tenderloin
- 1 1/2 Tbsp Olive oil divided
- Preheat our oven to 400 degrees. Rub the pork with 1/2 Tbsp of olive oil and season with salt and pepper.
- Heat the remaining 1 Tbsp of olive oil in a large, oven sage pan on medium/high heat.
- Sear the pork until golden brown on each side, about 2-3 minutes per side.
- Pop the whole pan into the oven and cook until the pork reaches 145-150 degrees 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.
- Place the pistachios in a small food processor (mine is 3 cups) and process until roughly chopped.
- Add in the basil, cilantro, lemon juice and lemon zest. Process until well chopped and combined.
- With the machine on, stream in the water and Olive oil until creamy and mixed.
- Heat a large skillet (you might need two) on medium heat. Add in the 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 the 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 4 plates and top with sliced pork, a squeeze of fresh lemon juice and extra pistachios, if desired.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 10 POINTS+: 12 . OLD POINTS: 11
(per 1/4 of the recipe – meat, pesto and zoodles)
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