Rice 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 requiring a complicated ingredient list or hours in the kitchen. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in that deeply savory crust, and then the oven does the heavy lifting from there. Ripe peaches, jalapeño, red onion, cilantro, and fresh lime juice come together into a salsa that's sweet, tangy, and just a little spicy — the perfect contrast to the smoky, herb-forward pork. Since every component here is built around whole, unprocessed ingredients, there's no grain filler or starchy side dish quietly sneaking into the mix. This is naturally the kind of recipe where rice-free eating feels effortless rather than restrictive, because nothing about the dish is missing — it's complete as written. Slice the tenderloin into medallions, pile on that salsa, and you've got a platter that looks like it came out of a restaurant kitchen.
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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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