Chestnut 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 straightforward technique and clean, whole-food ingredients. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick stovetop sear locks in a deeply browned crust, and then the oven does the rest of the work. Smoked paprika adds a subtle warmth that plays beautifully against the sweetness of ripe peaches in the salsa, while jalapeño and lime juice keep everything lively and fresh. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just confident cooking from start to finish. The peach salsa comes together while the pork roasts, making the timing feel almost effortless. Sliced into medallions and piled with that colorful salsa, this dish is genuinely dinner-party worthy without straying from a clean, paleo-friendly ingredient list.
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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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