Yeast 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 directly onto the meat before a quick stovetop sear locks in all that savory depth, then the oven does the heavy lifting from there. Every single ingredient here is naturally free of fermented or leavened components — no vinegars, no condiments with hidden additives, just whole herbs, fresh fruit, and clean cooking oil. The peach salsa is the real showstopper: ripe peaches, jalapeño heat, lime juice, and cilantro come together while the pork roasts, so nothing feels rushed and the flavors have time to meld beautifully. That pop of sweet-spicy freshness against the smoky, deeply browned tenderloin is a combination that genuinely earns its place on a dinner table. Slice it into medallions, spoon the salsa generously over the top, and you have a plate that feels celebratory without a single 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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