Pork tenderloin is one of those cuts that looks impressive on the plate but is genuinely approachable in the kitchen, and this garlic-herb version absolutely delivers on both fronts. The herb paste — built from fresh rosemary, thyme, minced garlic, and smoked paprika — gets rubbed directly into the meat before a quick sear and a hot oven finish, creating a deeply browned crust with a juicy, faintly pink center. Every single ingredient here is exactly what it says it is: real herbs, real spices, avocado oil, and a pork tenderloin — no flavor packets, no seasoning blends with a mystery ingredient list hiding in the fine print. That matters more than people realize, because so many pre-marinated or pre-seasoned proteins at the grocery store sneak in artificial flavor compounds that are easy to overlook. The bright peach salsa — ripe diced peaches, jalapeño, red onion, cilantro, and fresh lime juice — comes together while the pork roasts and adds a sweet, tangy contrast that makes the whole dish feel like something you'd order at a nice restaurant. It's a genuinely clean, whole-food meal that doesn't sacrifice any of the flavor you'd expect from something far more complicated.
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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.
Pat the pork tenderloin dry with paper towels, then rub the herb paste evenly over all sides.
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