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Keto Pork Tenderloin with Pistachio Pesto
5 from 9 votes

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 People
Calories: 506 kcal
Course: Main Course, Dinner
Cuisine: American

Ingredients

For the pesto:
  • 1/3 cup pistachios 45 grams plus additional for garnish, shelled, roasted, salted
  • 1 1/2 cups basil packed, fresh
  • 1/2 cup cilantro packed
  • 1 tablespoon lemon juice fresh, plus additional for garnish
  • lemon zest of 1/2 large lemon
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • Pinch black pepper
  • Pinch salt
For the zoodles:
  • 4 zucchini spiralized with blade b, medium
  • salt
For the pork:
  • 2 pound pork tenderloin
  • 1 1/2 tablespoons olive oil divided
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Preheat our oven to 400 degrees. Rub the pork with 1/2 Tbsp of olive oil and season with salt and pepper.
  2. Heat the remaining 1 Tbsp of olive oil in a large, oven sage pan on medium/high heat.
  3. Sear the pork until golden brown on each side, about 2-3 minutes per side.
  4. 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.
  5. Once cooked, remove the pork from the oven, cover and let rest for 10 minutes.
  6. Place the pistachios in a small food processor (mine is 3 cups) and process until roughly chopped.
  7. Add in the basil, cilantro, lemon juice and lemon zest. Process until well chopped and combined.
  8. With the machine on, stream in the water and Olive oil until creamy and mixed.
  9. 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.
  10. Place another paper towel on top of the zoodles and press out as much moisture as you can.  
  11. 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)
  12. Divide between 4 plates and top with sliced pork, a squeeze of fresh lemon juice and extra pistachios, if desired.
  13. 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

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%)

Nutrition Facts

Serving: 4 People

Amount Per Serving

Calories 506

% 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.