Lactose 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 feels impressive without demanding hours in the kitchen. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in a deeply browned crust, and a short roast in a hot oven brings it to a perfectly pink, tender center. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works as written. The peach salsa is the real showstopper: ripe diced peaches, jalapeño heat, fresh cilantro, and a squeeze of lime come together into something that's equal parts cooling and vibrant against the smoky, savory pork. Avocado oil handles both the sear and the herb paste, keeping the whole dish clean and cohesive. Letting the tenderloin rest before slicing is the small step that makes every medallion stay juicy all the way through. Whether you're cooking for a weeknight dinner or a casual gathering, this one earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb)
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
For the peach salsa
- 2 ripe peaches, pitted and diced small (about 1 ½ cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp kosher salt
- 1 tbsp fresh mint, finely chopped (optional)
Instructions
- 1
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.
- 2
Pat the pork tenderloin dry with paper towels, then rub the herb paste evenly over all sides.
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