Citric Acid Free Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Juicy, herb-crusted pork tenderloin paired with a bright, fresh peach salsa is the kind of meal that feels special enough for company but simple enough for a weeknight. The garlic-rosemary-thyme paste that gets rubbed all over the meat before searing creates an incredibly fragrant, deeply browned crust that locks in every bit of flavor. Avoiding citric acid can be tricky with store-bought salsas and marinades, which often sneak it in as a preservative — making this from-scratch approach a genuinely smart move. The peach salsa here gets its zing entirely from fresh lime juice, ripe peaches, jalapeño, and herbs, so you know exactly what's in every spoonful. A quick sear on the stovetop followed by a hot oven finish means the tenderloin stays tender and faintly pink in the center, just the way it should be. The whole dish comes together with clean, whole-food ingredients that happen to be paleo-friendly without any compromise on boldness or satisfaction.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!