Caffeine 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 special enough for company but straightforward enough for a weeknight. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in that gorgeous crust, and then the oven does the heavy lifting from there. Every single ingredient here is naturally free of caffeine — no coffee rubs, no chocolate, no tea-based marinades — just clean, whole-food flavors that let the pork shine. The peach salsa is the real showstopper: ripe diced peaches, jalapeño heat, fresh cilantro, and a squeeze of lime come together while the tenderloin roasts, so nothing feels rushed. Smoked paprika adds a subtle depth that makes the herb crust taste like it took far more effort than it did. Sliced into medallions and topped with that vibrant salsa, this dish looks stunning on a platter and delivers a sweet-savory punch in every single bite.
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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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