Grilled Pork Tenderloin and Pesto Zucchini Noodles

GRILLED PORK TENDERLOIN AND PESTO ZUCCHINI NOODLES (Serves 4)

Not only is this recipe super delicious, but it’s also 100% paleo! Great for entertaining, date night or even a casual week night 🙂

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GRILLED THYME & GARLIC TENDERLOIN

Ingredients:

Pork Tenderloin (1 to 1-1/2 pounds)

3 cloves garlic, finely chopped

3 tablespoons fresh thyme leaves, finely chopped

1tbsp EVOO

Sea Salt & Black Pepper

Instructions:

– Preheat the grill to 350 degrees. Rub the tenderloin with EVOO and add the garlic, thyme, sea salt & pepper.

– Grill the pork for about 8 minutes on each side or until the thermometer reads 160 degrees.

– Let the pork rest for 5 minutes. Server and enjoy!

PESTO ZUCCHINI NOODLES WITH ROASTED TOMATOES

Ingredients:

5- 6 medium zucchinis

1 pint cherry tomatoes

4 tbsp pesto (Try Basiltops Dairy Free Pesto Perfectto from Whole Foods featured below)

2 tbsp pine nuts (you can also roast them for about 5 minutes in a little bit of olive oil)

Sea Salt and Pepper

Instructions:

– Preheat oven to 400 degrees.

– Cut the cherry tomatoes in half and spread them on a baking sheet. Sprinkle with a little bit of salt and bake for about 15 minutes.

– Meanwhile, using a julienne peeler, make the zucchini noodles. Stop peeling when you get down to the seeds.

– Add the noodles to a frying pan with 4 tablespoons of pesto and cook until the noodles are tender (about 4-6 minutes).

– Add the cooked noodles to your plate and top with the roasted tomatoes and pine nuts.

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2 responses to “Grilled Pork Tenderloin and Pesto Zucchini Noodles

  1. Pingback: Whole30 – Day 7 | Confessions of a Wannabe Cave Girl·

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