Pregnancy Friendly Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Juicy pork tenderloin coated in a fragrant garlic-herb paste, seared until deeply golden, then finished in a hot oven — this is the kind of dinner that feels special without requiring a culinary degree. The bright, fresh peach salsa on top brings sweetness and a little heat that makes every bite genuinely exciting. During pregnancy, getting enough lean protein matters, and pork tenderloin is one of the leanest cuts available, making it a smart and satisfying choice. The recipe calls for cooking the pork to an internal temperature of 145°F, which is the safe threshold for whole cuts — so you can enjoy every slice with total confidence. Everything here is built from whole, recognizable ingredients: fresh herbs, ripe fruit, avocado oil, and nothing processed or mysterious hiding in the mix. The peach salsa comes together while the pork roasts, so timing is effortless and the whole meal lands on the table at once. It's colorful, nourishing, and the kind of recipe you'll want to keep in rotation well beyond the nine months.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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