Brazil Nut Free Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Juicy, herb-crusted pork tenderloin paired with a bright, fresh peach salsa is the kind of dinner that looks impressive but comes together with surprisingly little fuss. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick stovetop sear locks in that deeply browned crust, and then the oven does the heavy lifting from there. Smoked paprika adds a subtle warmth that plays beautifully against the sweet, citrusy salsa made with ripe peaches, jalapeño, lime juice, and fresh cilantro. Every single ingredient here is whole and unprocessed, so you never have to squint at a label or worry about hidden additives sneaking into your meal. The peach salsa comes together while the pork roasts, making the timing feel almost effortless. Letting the tenderloin rest before slicing is the one step you really don't want to skip — it keeps every medallion tender and juicy all the way through. This is the kind of clean, vibrant cooking that genuinely doesn't feel like a compromise.
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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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