Combine the pork rinds, pistachios, 1 tablespoon fresh rosemary, 2 green onions, 3 basil leaves, into the pitcher of the Cold & Hot Blender or the bowl of your food processor. Pulse to combine.
Remove about 1- 1 ½ cups and place in a shallow bowl. Add the ¼ cup of finely shredded parmesan cheese and the ¼ teaspoon salt. Leave the rest in the blender/food processor for the pesto.
Pesto
Add 1 cup of loosely packed basil, 1 sprig of fresh rosemary (not the stem), 1-2 sprigs of fresh thyme leaves, 2 green onions, 3 cups spinach, ¼ teaspoon sea salt, and the remaining ¾ cup of finely grated parmesan cheese. You can pulse blend a few times, but I found that until you add the oil, it doesn't come together that well in the cold and hot blender.
Select the manual medium blend function if you are using the cold and hot blender or the medium speed on your food processor and stream in the oil. Use the tamper or scrape the sides as needed. Continue to blend until you have a nice spreadable consistency.
Pork Tenderloin
Trim and butterfly your pork tenderloin. See the post for the video on how to do that if you aren't sure. Place a piece of parchment on the butterflied pork tenderloin and use a meat tenderizer (flat side) or another tool to pound the meat until it is about ¼-½" thick.
Preheat the Ninja Foodi with the basket in on broil for 10 minutes.
Spread the pesto over the tenderloin, stopping about ½" from the sides. Roll the pork tenderloin.
Coat the pork in the pork rind mixture and press the mixture into the pork. Secure with meat pins or toothpicks if needed.
Spritz the basket with oil and place the tenderloin, seam side down. Bake at 400°F/200°C for 20-25 minutes or until the internal temp is around 140-145°F/60-63°C. Remove the tenderloin and allow to rest 5 minutes.
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