Ingredients
For The Pork:
- 2 pounds pork tenderloin
- 1½ tablespoons olive oil divided
- Salt and pepper
For The Pesto:
- ⅓ cup shelled roasted salted pistachios 45 grams, plus additional for garnish
- 1½ cups packed fresh basil
- ½ cup packed cilantro
- 1 tablespoon fresh lemon juice plus additional for plating
- Zest of ½ a large lemon
- 1 tablespoon water
- 3 tablespoons olive oil
- Pinch of salt and pepper
For The Zoodles:
- 4 medium zucchini spiralized
- Salt
Instructions
- Preheat the oven to 400°F. Rub the pork with ½ tablespoon of olive oil and season with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large, oven-safe pan over medium-high heat.
- Sear the pork until golden brown on each side, about 2-3 minutes per side.
- Place the pan into the oven and cook until the pork reaches 145°F when a thermometer is inserted into the thickest part, about 10-15 minutes.
- Carefully remove the pork from the oven, cover, and let rest for 10 minutes. Once pork has rested, slice into medallions.
- Place the pistachios in a small food processor (mine is 3 cups) and process until roughly chopped.
- Add 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 well mixed.
- Heat a large skillet (you might need two) over medium heat. Add the zoodles and cook, stirring occasionally, until softened and lightly browned. Spread the zoodles over a long sheet of paper towels.
- Place another paper towel on top of the zoodles and press out as much moisture as you can. Season lightly with salt.
- 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 the sliced pork, a squeeze of fresh lemon juice, and extra pistachios, if desired.
