Mushroom 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 impressive but comes together with surprisingly little fuss. 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. Smoked paprika adds a subtle smokiness that plays beautifully against the sweetness of ripe peaches in the fresh salsa. That salsa — built from diced peaches, jalapeño, red onion, cilantro, and lime juice — comes together while the pork roasts, so nothing feels rushed. Every single ingredient here is whole and clean, which means no hunting labels for hidden fillers or fungi-derived additives that can sneak into spice blends and sauces. Resting the tenderloin before slicing keeps the medallions tender and juicy all the way through. Whether you're cooking for a weeknight dinner or a casual gathering, this one earns its place at the table.
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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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