Juicy pork tenderloin meets a vibrant pistachio pesto in this low-carb, flavor-packed dish.
This meal is so satisfying, yet it’s light enough to leave you feeling good afterward. It’s quick to pull together and bursting with bold flavor. And while it might sound like a gourmet dish you’d order at a restaurant, it’s surprisingly easy to pull off.
The real standout here is the pesto. Anchored by a classic base of fresh basil, it breaks from tradition by replacing pine nuts with roasted pistachios. Pistachios may not be the first nut you think of for pesto, but they bring a subtle sweetness and buttery texture that works really nicely with fresh herbs, as their mild flavor doesn’t overpower them. Plus, using roasted, salted pistachios saves time and adds a built-in layer of seasoning.
There’s also no Parmesan cheese, no garlic, and less oil than you’d expect in this pesto. Instead, you get fresh pops of flavor from lemon juice and zest, along with a generous handful of cilantro, which brings a bright, herbaceous twist. The result is just a little unexpected, in the best way. Pair that with tender, oven-roasted pork and a tangle of sautéed zucchini noodles, and you’ve got a dinner that’s totally memorable.
Is Keto Pork Tenderloin With Pistachio Pesto Healthy?
Yes, this dish is full of healthy ingredients, is low in carbs, and has no added sugar. Pork tenderloin is a lean cut of meat, and the pistachios contribute healthy fats. The zucchini noodles bring extra fiber and nutrients. Basil and cilantro both add more than just flavor—both contain antioxidants and vitamin K. This pesto is already cheese-free, so no modifications needed if you don’t eat dairy.
Tips For Juicy Pork Tenderloin
The trick to perfectly juicy pork tenderloin is letting the meat come to room temperature before it hits the heat, ensuring even cooking throughout. A good sear followed by a short trip to the oven locks in flavor and gives it a beautiful crust. For that perfect sear, dry the meat off with paper towel. A quick rest of about ten minutes after roasting helps the juices redistribute, ensuring every slice is tender and flavorful. Keep an eye on the internal temperature—145°F is the sweet spot for doneness without dryness.
How Do I Store Leftovers?
Leftover pork and pesto zoodles can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the pork and zoodles separately and reheat gently to preserve texture.
Serving Suggestions
Try the pistachio pesto spooned over Juicy Grilled Chicken Breast, Grilled London Broil, or Sautéed Shrimp, or drizzle it on Soft Scrambled Eggs or Vegan Scrambled Eggs. It’s great as a spread or dip with Keto Flatbread and raw veggies, too.
Want more low-carb dinner ideas? Check out these recipes for Thai Peanut-Cauliflower Pizza and Keto Stuffed Peppers.
Recipe
Ingredients
For The Pork:
- 2 pounds pork tenderloin
- 1½ tablespoons olive oil divided
- Salt and pepper
For The Pesto:
- ⅓ cup shelled roasted salted pistachios 45 grams, plus additional for garnish
- 1½ cups packed fresh basil
- ½ cup packed cilantro
- 1 tablespoon fresh lemon juice plus additional for plating
- Zest of ½ a large lemon
- 1 tablespoon water
- 3 tablespoons olive oil
- Pinch of salt and pepper
For The Zoodles:
- 4 medium zucchini spiralized
- Salt
Instructions
- Preheat the oven to 400°F. Rub the pork with ½ tablespoon of olive oil and season with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large, oven-safe pan over medium-high heat.
- Sear the pork until golden brown on each side, about 2-3 minutes per side.
- Place the pan into the oven and cook until the pork reaches 145°F when a thermometer is inserted into the thickest part, about 10-15 minutes.
- Carefully remove the pork from the oven, cover, and let rest for 10 minutes. Once pork has rested, slice into medallions.
- Place the pistachios in a small food processor (mine is 3 cups) and process until roughly chopped.
- Add 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 well mixed.
- Heat a large skillet (you might need two) over medium heat. Add the zoodles and cook, stirring occasionally, until softened and lightly browned. Spread the zoodles over a long sheet of paper towels.
- Place another paper towel on top of the zoodles and press out as much moisture as you can. Season lightly with salt.
- 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 the sliced pork, a squeeze of fresh lemon juice, and extra pistachios, if desired.
Looks really tasty. I make pulled pork all the time, and love the sandwiches https://www.beckandbulow.com But I have not used the slow cooker before. Your version looks a bit wetter than mine…I love the idea of the slow cooker though, and am going to give this a try.
Thank you! Hope you enjoy it!