Juicy, herb-crusted pork tenderloin paired with a bright, fruity salsa is the kind of meal that feels impressive without demanding hours in the kitchen. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in a gorgeous, deeply browned crust, and then the oven does the heavy lifting from there. What makes this recipe such a smart pick for anyone avoiding cinnamon is that every single flavor comes from fresh herbs, smoked paprika, and whole ingredients — no spice blends, no shortcuts, no hidden seasonings to second-guess. The peach salsa is where things really come alive: ripe diced peaches, jalapeño heat, lime juice, and cilantro all come together into something tangy, sweet, and just a little fiery. It's naturally paleo too, so the whole plate is built on clean, whole-food ingredients from start to finish. Sliced into medallions and topped with that fresh salsa, this is the kind of dinner that looks like you tried a lot harder than you actually did.
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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.
Pat the pork tenderloin dry with paper towels, then rub the herb paste evenly over all sides.
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