Eosinophilic Esophagitis Friendly Paleo Garlic-Herb Pork Tenderloin with Peach Salsa

Juicy seared pork tenderloin draped in a bright, summery peach salsa is the kind of meal that feels special enough for company but straightforward enough for a weeknight. The herb paste — built from fresh rosemary, thyme, garlic, and smoked paprika — creates a deeply savory crust that plays beautifully against the sweet, citrusy fruit topping. For anyone managing eosinophilic esophagitis, navigating dinner can feel like a minefield of common trigger foods, but this dish leans entirely on whole, unprocessed ingredients with no wheat, dairy, eggs, soy, or tree nuts anywhere in sight. Avocado oil handles the searing, fresh lime juice brightens the salsa, and ripe peaches bring natural sweetness without any added sugars or mystery additives. The technique is simple — sear on the stovetop, finish in a hot oven, rest before slicing — and the result is a tenderloin that's faintly pink in the center and incredibly tender. The peach salsa comes together while the pork roasts, so everything lands on the table at the same time with minimal fuss. It's a genuinely satisfying, flavor-forward plate that proves eating within tight dietary boundaries doesn't have to mean eating boringly.

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