Lean pork tenderloin coated in a fragrant paste of garlic, rosemary, thyme, and smoked paprika is exactly the kind of clean, whole-food meal that makes eating well feel genuinely exciting rather than like a compromise. The sear-then-roast method builds a deeply browned crust while keeping the center tender and juicy — no heavy sauces or processed ingredients needed to make it feel indulgent. The real showstopper is the fresh peach salsa, where ripe peaches, red onion, jalapeño, cilantro, and lime juice come together in a bright, naturally sweet topping that balances the savory herb crust beautifully. Every ingredient here is straightforward and recognizable, which matters when you're being mindful about what goes into your body and how it makes you feel. Avocado oil handles the high-heat sear without issue, and the whole dish leans on fresh herbs and fruit rather than anything that could irritate a sensitive gut. It's the kind of recipe that looks impressive on a platter but comes together with minimal fuss — a genuinely satisfying dinner that doesn't ask you to sacrifice flavor for function.
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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.
Pat the pork tenderloin dry with paper towels, then rub the herb paste evenly over all sides.
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