Zucchini Noodles with Pistachio Pesto and Roasted Pork Tenderloin

Zucchini Noodles with Pistachio Pesto and Roasted Pork Tenderloin is an extremely healthy and quick meal that is fancy enough for company, or easy enough for a weeknight dinner!
Directions for: Zucchini Noodles with Pistachio Pesto and Roasted Pork Tenderloin

Ingredients

Zoodles

4 medium zucchinis

Salt

Pork Tenderloin

1 (2-lb) pork tenderloin

1 Tbsp olive oil, divided

Salt/pepper

Pistachio Pesto & Assembly

cup shelled pistachios

1 cups packed fresh basil

cup packed cilantro

Zest of 1/2 lemon

cup fresh grated Parmesan cheese

1 Tbsp water

2 - 3 Tbsp olive oil (depending on thickness preference)

Pinch of salt and pepper

Directions

Zoodles

1. Slice the zucchini on a mandolin using a 5mm julienne blade.

2. Place the zoodles in a large strainer and place the strainer over top of a large bowl.

3. Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stirring every so often.

Pork Tenderloin

1. While the zoodles get ready, preheat your oven to 450F and cut any visible fat off your pork tenderloin.

2. Rub the pork with 1/2 Tbsp of olive oil and season with salt and pepper.

3. Heat the remaining 1 Tbsp of olive oil in a large, oven proof pan on medium/high heat.

4. Sear the pork until golden brown on each side, about 2-3 minutes per side.

5. Pop the whole pan into the oven and cook until the pork reaches 145-150F when a thermometer is inserted into the thickest part, about 10-15 minutes.

6. Once cooked, remove the pork from the oven, cover and let rest for 10 minutes.

Pistachio Pesto & Assembly

1. Place the pistachios in a food processor and process until roughly chopped.

2. Add in the basil, cilantro, lemon zest and Parmesan cheese. Process until well chopped and combines.

3. With the machine on, stream in the water and 2 Tbsp of olive oil. Add more oil if your prefer a runnier pesto.

4. Squeeze out any extra moisture from the zoodles and transfer to a large bowl.

5. Stir the pesto sauce into the zoodles until well combined.

6. Divide between 4 plates and top with sliced pork and additional Parmesan cheese, if desired.

7. Devour!

Tips and Substitutions

You may also use a spiralizer.

As this pesto is lower fat, it is supposed to be a thicker, dryer pesto. When combined with the watery zoodles, the pesto coats them beautifully. If you want your pesto more traditional, feel free to use more oil.