Lupin Free Paleo Garlic-Herb Pork Tenderloin with Peach Salsa

There is something deeply satisfying about a pork tenderloin that comes out of the oven with a dark, herb-crusted exterior and a center that's just barely blush pink. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in that savory crust, and then the oven does the rest of the work. What makes this dish really sing is the peach salsa — ripe diced peaches tossed with jalapeño, red onion, cilantro, and a bright squeeze of lime juice bring a sweet, spicy contrast that cuts right through the richness of the pork. Every ingredient here is a whole, recognizable food: fresh herbs, fruit, a clean cooking oil, and a quality cut of meat — nothing processed or obscure that could sneak in unwanted additives. For anyone navigating a lupin-free lifestyle, that kind of ingredient transparency is genuinely refreshing, especially with a recipe that feels this dinner-party worthy. The sear-then-roast method means you get restaurant-level results without complicated technique, and the salsa comes together while the tenderloin is in the oven so nothing feels rushed. Slice it into medallions, pile on that glossy peach salsa, and watch it disappear.

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