Keto Pork Tenderloin with Pistachio Pesto
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
4 People
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Calories
506 kcal
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Course
Main Course, Dinner
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Cuisine
American
Keto Pork Tenderloin with Pistachio Pesto
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This easy, healthy Paleo and Keto Pork Tenderloin has a creamy pistachio pesto! A low carb, sugar free weeknight meal that everyone will enjoy!
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Ingredients
For the pesto:
- 1/3 cup shelled roasted salted pistachios 45 grams plus additional for garnish
- 1 1/2 cups packed fresh basil
- 1/2 cup packed cilantro
- 1 tablespoon fresh lemon juice plus additional for garnish
- Zest of 1/2 a large lemon
- 1 tablespoon water
- 3 tablespoons olive oil
- Pinch of salt and pepper
For the zoodles:
- 4 medium zucchinis spiralized with blade b
- salt
For the pork:
- 2 pound pork tenderloin
- 1 1/2 tablespoons 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 Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
9g
(3%)
Protein
52g
(104%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
0.1g
Cholesterol
147mg
(49%)
Sodium
136mg
(6%)
Potassium
1549mg
(44%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1049IU
(21%)
Vitamin C
39mg
(43%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4People
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 9g | 3% |
| Protein | 52g | 104% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 147mg | 49% |
| Sodium | 136mg | 6% |
| Potassium | 1549mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 39mg | 43% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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