Pecan Free Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Juicy, herb-crusted pork tenderloin paired with a bright, fresh peach salsa is the kind of dinner that looks impressive but comes together with surprisingly little fuss. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in a deeply browned crust, then the oven does the rest of the work. Smoked paprika adds a subtle warmth that plays beautifully against the sweet, citrusy salsa made with ripe peaches, jalapeño, lime juice, and cilantro. Because every ingredient here is whole and unprocessed, you never have to second-guess a label or worry about hidden nut additions sneaking into your meal. Tree nut cross-contact is a real concern with many store-bought spice blends and salsas, so making both components from scratch puts you fully in control. The peach salsa alone is worth the price of admission — it's tangy, a little spicy, and genuinely refreshing spooned over warm pork medallions. This is the kind of clean, vibrant plate that earns a permanent spot in your weeknight 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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