Keto Pork Tenderloin

40 min

Nutritional info

kcal

1008.4

protein

71.6 g

carbs

11.8 g

fats

75.2 g

fiber

2 g

Pork Loin Steak

450

Courgette

Olive Oil

15

Pesto

200

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Ingredients

450g Pork Loin Steak
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1 Courgette
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1 5/48 tbsp Olive Oil
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200ml Pesto
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Cooking instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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)

Step 5

Divide between 2 plates and top with sliced pork, a squeeze of fresh lemon juice and extra pistachios, if desired. Devour!

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