Low Sugar Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Juicy, herb-crusted pork tenderloin paired with a bright, fruity salsa is the kind of meal that feels special enough for company but is genuinely weeknight-friendly. The garlic-rosemary-thyme paste gets seared into the meat over high heat before a quick oven finish, building a deeply browned crust with a faintly pink, tender center. Every bit of sweetness in this dish comes straight from ripe peaches — no syrups, no added sugars, nothing processed — so the salsa is as clean as it is vibrant. Jalapeño, lime juice, red onion, and fresh cilantro round out the fruit, giving you heat, acid, and brightness all at once. It's the kind of recipe that proves you don't need sweeteners to make a dish feel indulgent and satisfying. Serve the medallions on a platter with the salsa spooned right over the top and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb)
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
For the peach salsa
- 2 ripe peaches, pitted and diced small (about 1 ½ cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp kosher salt
- 1 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, stir together the minced garlic, rosemary, thyme, smoked paprika, 1 tsp kosher salt, black pepper, and 1 tbsp avocado oil until a paste forms.
- 2
Pat the pork tenderloin dry with paper towels, then rub the herb paste evenly over all sides.
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