Cashew 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 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 gorgeous, deeply browned crust — then the oven does the rest of the work. Smoked paprika adds a subtle smokiness that plays beautifully against the sweetness of ripe peaches in the salsa, while jalapeño and lime juice keep things lively and fresh. Every single ingredient here is whole-food and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. The peach salsa is genuinely the star supporting act — diced red onion, cilantro, and optional fresh mint make it taste like something you'd find at a nice restaurant, not a five-minute mix in a bowl. Letting the tenderloin rest before slicing is the one step you don't want to skip, since it keeps every medallion tender and juicy all the way through. Serve it on a platter with the salsa spooned generously over the top and watch it disappear fast.
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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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