Macadamia 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 looks like it took serious effort but comes together with straightforward pantry staples and fresh produce. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick stovetop sear locks in a deeply browned crust, and then the oven does the heavy lifting from there. Ripe peaches, jalapeño, red onion, cilantro, and lime juice come together into a salsa that's equal parts sweet, tangy, and just a little fiery — the perfect contrast to the smoky, savory pork. Because every ingredient here is whole and unprocessed, you never have to second-guess a label or worry about hidden nuts sneaking in through a marinade or spice blend. The result is a stunning centerpiece dish that's naturally grain-free and dairy-free without feeling like it's missing anything. Serve the medallions fanned out on a platter with the salsa spooned generously over the top and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!