Emulsifier 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 herb paste — built from fresh rosemary, thyme, smoked paprika, and garlic — gets rubbed directly onto the meat before a quick sear locks in all that flavor, and the oven does the rest of the heavy lifting. Every single ingredient here is whole and unprocessed, which means no hidden additives, stabilizers, or emulsifying agents that sneak into so many store-bought spice blends, marinades, and sauces. Avocado oil handles both the sear and the paste, keeping everything clean and cohesive without any shortcuts. The peach salsa is where this dish really sings — ripe peaches, jalapeño heat, lime juice, and fresh cilantro come together in a bowl while the pork roasts, no cooking required. That contrast of smoky, savory pork against the cool, sweet-spicy salsa is genuinely hard to beat. It's the kind of recipe you'll want to pull out for a weeknight dinner that still feels like a special occasion.

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