Ingredients

The following ingredients have 4 Servings
  • 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
  • 4 Medium Zucchinis, (spiralized with blade b)
  • Salt
  • 2 lb Pork tenderloin
  • 1 1/2 Tbsp Olive oil divided
  • Salt/pepper

Instruction

  • 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!