Gelatin Free Paleo Garlic-Herb Pork Tenderloin with Peach Salsa

Juicy, herb-crusted pork tenderloin paired with a bright, fruity salsa is the kind of dinner that looks impressive but comes together with surprisingly little fuss. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in a deeply browned crust, and then the oven does the rest of the work. Every single ingredient here is whole and unprocessed — fresh herbs, ripe peaches, avocado oil, and a squeeze of lime — so there's nothing hidden to worry about, no gelatin-based glazes or thickeners that sometimes sneak into pork marinades and store-bought salsas. The peach salsa is genuinely the star of the show: sweet, a little spicy from the jalapeño, and lifted by fresh cilantro and lime juice, it cuts right through the richness of the pork in the best possible way. Letting the tenderloin rest before slicing keeps every medallion tender and faintly pink at the center, exactly the way it should be. This is the kind of clean, vibrant plate that makes eating this way feel less like a restriction and more like a serious upgrade.

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