Eggless Paleo Garlic-Herb Pork Tenderloin with Peach Salsa

Few dinners feel as impressive as a beautifully seared pork tenderloin, and this one delivers big flavor with a surprisingly short ingredient list. A paste of fresh rosemary, thyme, smoked paprika, and garlic gets rubbed all over the meat before it's seared hard in avocado oil and finished in a hot oven — the result is a deeply browned crust with a juicy, faintly pink center. The bright peach salsa, built from ripe diced peaches, jalapeño, red onion, cilantro, and fresh lime juice, cuts right through the richness of the pork in the best possible way. Every component here is naturally whole-food and clean, so there's no need to audit labels or swap anything out — it just works as written. The sear-then-roast method in a single oven-safe skillet keeps cleanup minimal while giving you that steakhouse-quality crust at home. Letting the tenderloin rest before slicing is the small step that keeps every medallion tender and juicy all the way through. Whether you're cooking for a weeknight dinner or a casual gathering, this dish looks stunning on a platter and tastes even better than it looks.

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