MSG 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-herb paste — built from fresh rosemary, thyme, smoked paprika, and avocado oil — gets rubbed directly onto the meat before a quick sear locks in all that savory depth. From there, the oven does the heavy lifting while you throw together a peach salsa loaded with jalapeño, red onion, cilantro, and fresh lime juice. Every single ingredient here is whole and unprocessed, which means no hidden flavor enhancers, no seasoning packets, and no guesswork about what's actually in your food. That matters more than people realize — even "plain" store-bought marinades and spice blends are notorious for sneaking in additives. Resting the tenderloin before slicing keeps it tender and faintly pink at the center, exactly as it should be. The sweet heat of the peach salsa against the smoky, garlicky pork is a combination that genuinely earns a spot in your regular dinner 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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