Walnut 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 looks impressive but comes together with straightforward pantry staples and fresh produce. The garlic-rosemary-thyme paste gets rubbed all over the meat before a quick sear locks in a deeply browned crust, and a short roast in a hot oven brings it to a perfectly pink, tender center. The peach salsa — built from ripe peaches, jalapeño, red onion, cilantro, and fresh lime juice — adds a sweet, zippy contrast that makes every bite feel alive. Because the entire recipe is built around whole, unprocessed ingredients like avocado oil, fresh herbs, and real fruit, there are no hidden nut-based oils or sauces to second-guess. Tree nut concerns can sneak into marinades and store-bought salsas more often than you'd expect, so making everything from scratch here is genuinely worth it. The resting step before slicing is non-negotiable — it keeps those juices right where you want them. Serve the medallions on a platter with the salsa spooned generously over the top and watch it disappear fast.
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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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