Wheat 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 rest of the work. Every single ingredient here is naturally free of wheat and grain-based fillers — no soy sauce, no flour dredge, no hidden thickeners to worry about. The peach salsa is where this dish really sings: ripe peaches, jalapeño heat, fresh lime juice, and cilantro come together into something that's tangy, sweet, and just a little spicy. Letting the salsa sit while the pork roasts gives the flavors time to meld, so by the time you're slicing those medallions, it's ready to go. This is the kind of recipe that earns a permanent spot in your weeknight rotation without ever feeling like a compromise.
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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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