Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Juicy pork tenderloin rubbed with a fragrant paste of garlic, rosemary, thyme, and smoked paprika, then finished with a bright, fresh peach salsa — this is the kind of dinner that looks impressive but comes together with surprisingly little fuss. The sear-then-roast method gives you a deeply browned crust and a tender, faintly pink center, hitting that perfect 145°F without drying out. Every single ingredient here is whole-food and grain-free, so there's no need to audit labels or swap anything out — it just works as written. The peach salsa is the real showstopper: sweet ripe fruit, a little heat from jalapeño, and a hit of lime juice that cuts right through the richness of the pork. It comes together while the tenderloin roasts, so you're not adding extra time to your evening. This recipe serves 4, making it an easy weeknight win or a low-effort centerpiece for a casual dinner with friends.
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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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