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.
*You can also sautee them in a dry pan on high heat until lightly golden brown if you want to get rid of more moisture.