Breastfeeding Friendly Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Lean, protein-rich pork tenderloin is exactly the kind of nourishing centerpiece that fits seamlessly into a postpartum eating routine, and this version delivers serious flavor without any complicated prep. The herb paste — built from fresh rosemary, thyme, garlic, and smoked paprika — creates a deeply aromatic crust that makes the whole kitchen smell incredible while it roasts. Avocado oil keeps things clean and wholesome, and the sear-then-roast method locks in juiciness so every slice stays tender and satisfying. The bright peach salsa is where this dish really sings: ripe peaches, lime juice, red onion, and fresh cilantro come together into something sweet, tangy, and refreshing that balances the savory pork beautifully. Fresh herbs like cilantro and mint add a lively finish, and the whole salsa comes together while the tenderloin is in the oven — no extra effort required. It's the kind of wholesome, feel-good meal that tastes indulgent but is built entirely from real, recognizable ingredients you can feel confident about.
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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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