Go Back
+ servings
Print

Paleo Keto Pork Tenderloin with Pistachio Pesto

This easy, healthy Paleo and Keto Pork Tenderloin has a creamy pistachio pesto! A low carb, sugar free weeknight meal that everyone will enjoy!
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 People
Calories 486kcal
Author Taylor

Ingredients

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
  • Salt

For the pork:

  • 2 lb Pork tenderloin
  • 1 1/2 Tbsp Olive oil divided
  • Salt/pepper

Instructions

  • 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.
  • Devour!

Notes

*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. 

Nutrition

Calories: 486kcal | Carbohydrates: 9.7g | Protein: 50.7g | Fat: 27.1g | Saturated Fat: 5.2g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 16.9g | Cholesterol: 147.5mg | Sodium: 157mg | Potassium: 1383mg | Fiber: 3.5g | Sugar: 3.8g | Vitamin A: 2050IU | Vitamin C: 11.6mg | Calcium: 34mg | Iron: 1.1mg