Paleo and Keto Pork Tenderloin with Pistachio Pesto

I’m going to be straight up with you: the green goodness that you see crowing this keto pork loin isn’t a traditional pesto, like that zucchini noodles with everything pesto. I mean, you probably guessed that when you read that it had pistachios instead of the typical pine nuts in it.

Pistachios are one of Mr. FFF’s favorite nuts EVA and I like them a whole dang lot too.  I’ve put them in gluten free shortbread cookies, a Moroccan chicken skillet,  and even in a raw vegan tart with chocolate and pistachios. They are ca-ray-zay amazing in all the things.

I’m going to be straight up with you, the sequel: you are going to be kickin’ yo’ pine nuts to the curb after yo’ taste buds experience a little bit of this pistachio goodness all up on them.

And mingling with the juicy, tender keto pork loin? It’s a combination of dinner BLISS.

Another nontraditional point that I should address: this is a lower-fat pesto, which means that it is a lot more solid than it’s traditional, oily counterpart. If you prefer the standard, feel free to add more oil. How-ev-er, the solidity (is that a word? spell check isn’t yelling at me so I am going with it) works really well once ya mix it with the watery zoodles because it kind of breaks it up and turns it into the perfect pesto texture.

Keto Pork Tenderloin with Pistachio Pesto - This easy, healthy, paleo friendly baked Pork Tenderloin has a delicious, creamy pistachio pesto! A low carb, sugar free weeknight meal that everyone will enjoy! | #Foodfaithfitness | #Glutenfree #Keto #Lowcarb #Paleo #Sugarfree

What to serve with Paleo and Keto Pork Tenderloin

If you’re not digging the zucchini noodles a few other options that would be yummy on the side are:

— Low Carb Baked Cauliflower Au Gratin
— Paleo Baked Zucchini Fritters
— Low Carb Mock Cauliflower Potato Salad

And, if you don’t like no meat, you can nix the baked pork loin situation. The world is your zoodle, so get funky with it if you please.

The take home: paleo keto pork tenderloin with pistachio pesto may be the world’s easiest, and quickest cure to I-want-to-curl-up-in-a-little-ball-and-hibernate-like-a-bear-because-I-had-the-longest-week-ever Syndrome.

It’s a real thing guys. Wikipedia told me so.

 Prep Time: 15 minutes
 Cook Time: 15 minutes
 Total Time: 30 minutes
 Servings: 4 People
 Calories: 486 kcal



For the pesto:

— 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

For the zoodles:
— 4
 Medium Zucchinis, spiralized with blade b
             — Salt

For the pork:
            — 2 lb Pork tenderloin
            — 1 1/2 Tbsp Olive oil divided
            — Salt/pepper


1. 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 proof 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!

Recipe 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. 

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