This dish is a stunning combination of savory and bright — a garlic-and-herb-crusted pork tenderloin paired with a fresh, juicy peach salsa that brings just enough heat and acidity to make every bite sing. The herb paste of rosemary, thyme, smoked paprika, and garlic gets rubbed all over the meat before a hard sear locks in that deeply browned crust, and then the oven does the rest of the work. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it's just clean, whole-food cooking from start to finish. The peach salsa comes together while the pork roasts, with ripe peaches, jalapeño, red onion, cilantro, and fresh lime juice creating a topping that's vibrant enough to steal the show. Letting the tenderloin rest before slicing keeps those juices right where you want them — inside the meat, not on the cutting board. Whether you're cooking for a weeknight dinner or something that needs to impress, this one delivers restaurant-level results with a surprisingly short ingredient list and a straightforward technique anyone can nail.
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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.
Pat the pork tenderloin dry with paper towels, then rub the herb paste evenly over all sides.
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