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1.
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To make the zoodles (zucchini noodles): 2.
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Slice the zucchini on a mandolin using a 5mm julienne blade.
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3.
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Place the zoodles in a large strainer and place the strainer over the top of a large bowl.
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4.
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Sprinkle the zoodles generously with salt and let them sit for 30 minutes, stirring every so often.
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5.
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While the zoodles get ready, preheat your oven to 450 F and cut any visible fat off your pork tenderloin.
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6.
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Rub the pork with 1/2 tablespoon of olive oil and season with salt and pepper.
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7.
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Heat the remaining tablespoon of olive oil in a large, oven proof pan on medium-high heat.
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8.
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Sear the pork until golden brown on each side, about 2-3 minutes per side.
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9.
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Pop the whole pan into the oven and cook until the pork reaches 145-150 F when a thermometer is inserted into the thickest part, about 10-15 minutes.
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10.
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Once cooked, remove the pork from the oven, cover pan with a sheet of foil and let pork rest for 10 minutes before slicing to your preferred thickness.
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11.
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To make the pistachio pesto: 12.
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Place the pistachios in a food processor and process until roughly chopped.
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13.
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Add in the basil, cilantro, lemon zest and Parmesan cheese.
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Process until well chopped and combined.
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14.
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With the machine on, stream in the water and 2 tablespoons of olive oil.
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Add more oil if your prefer a runnier pesto (see note).
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15.
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Squeeze out any extra moisture from the zoodles and transfer to a large bowl.
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16.
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Stir the pesto sauce into the zoodles until well combined.
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17.
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Divide zoodles between 4 plates and top with sliced pork and additional Parmesan cheese, if desired.
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Note: As this pesto is lower fat, it is supposed to be a thicker, dryer pesto.
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When combined with the watery zoodles, the pesto coats them beautifully.
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If you want your pesto more traditional, feel free to use more oil.
