Turmeric 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 garlic-rosemary-thyme paste gets rubbed all over the meat before a quick stovetop sear locks in a gorgeous crust, then the oven does the heavy lifting from there. Smoked paprika adds a subtle warmth and depth without leaning on any spices that could sneak turmeric into the mix — every single ingredient here is straightforward and easy to verify. The peach salsa is where things really come alive: ripe peaches, jalapeño heat, fresh cilantro, and a squeeze of lime create a topping that's sweet, tangy, and just a little fiery. It comes together while the pork roasts, so there's no extra effort involved. Sliced into medallions and piled with that vibrant salsa, this dish looks like something you'd order at a nice restaurant — but it's completely doable on a weeknight.
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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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