This easy, healthy Paleo and Keto Pork Tenderloin has a creamy pistachio pesto! A low carb, sugar free weeknight meal that everyone will enjoy!
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.