Shellfish 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 culinary degree. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in a deeply browned crust, and then the oven does the heavy lifting from there. Smoked paprika adds a subtle smokiness that plays beautifully against the sweet, citrusy peach salsa loaded with jalapeño heat and fresh cilantro. Every single ingredient in this dish is naturally free from shellfish — no hidden sauces, no seafood-based condiments, no cross-contamination concerns from ambiguous store-bought blends. The peach salsa comes together while the pork roasts, so the timing is seamless and nothing feels rushed. Resting the tenderloin before slicing keeps every medallion tender and just faintly pink at the center, exactly as it should be. Whether you're cooking for a crowd or a weeknight dinner, this one delivers serious flavor with total peace of mind.
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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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