Soy Free Paleo Garlic-Herb Pork Tenderloin with Peach Salsa
Juicy, herb-crusted pork tenderloin paired with a bright, fruity salsa is the kind of dinner that looks impressive but comes together with surprisingly little fuss. 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. Every single ingredient here is naturally free of soy — no marinades, no bottled sauces, no hidden additives to second-guess at the label. The peach salsa is where things really sing: ripe diced peaches, jalapeño heat, a squeeze of fresh lime, and cilantro all come together while the pork roasts, so nothing feels rushed. Avocado oil keeps the whole dish clean and paleo-friendly without sacrificing any of that high-heat searing power you need for a proper crust. Letting the tenderloin rest before slicing is the small step that makes every medallion stay tender and just faintly pink in the center. This is the kind of recipe that earns a permanent spot in the weeknight rotation.
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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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