Seed Oil 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 being fussy. The entire recipe leans on avocado oil — a clean, stable fat with a high smoke point that's perfect for both searing and roasting — so there's no canola, vegetable, or sunflower oil anywhere in sight. A garlicky paste of fresh rosemary, thyme, and smoked paprika gets rubbed all over the tenderloin before it hits a screaming-hot skillet, building a deeply browned crust that locks in all the juices. From there, the oven does the heavy lifting while you throw together a fresh peach salsa with jalapeño, red onion, cilantro, and lime juice — no cooking required, just a quick stir and a few minutes to let the flavors meld. The contrast of savory, smoky pork against the sweet-tart salsa is genuinely stunning on the plate. Every ingredient here is whole and recognizable, which means you can serve this confidently without squinting at a label or second-guessing what's hiding in a sauce or marinade.

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