Almond Free 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 impressive without demanding hours in the kitchen. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in that deeply savory crust, and then the oven does the heavy lifting from there. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution gymnastics required — just clean, whole-food cooking from start to finish. The peach salsa is where things really come alive: ripe diced peaches, jalapeño heat, fresh cilantro, and a squeeze of lime create a topping that's sweet, tangy, and just a little fiery. It comes together while the pork roasts, so by the time you're slicing into those faintly pink medallions, everything is ready to go at once. This is the kind of dish that works equally well for a weeknight dinner or a casual dinner party where you want to look like you really tried.
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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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