This tenderloin gets a bold marinade of apple cider vinegar, garlic, dried thyme, and smoked paprika, then gets seared hard for a deep crust before finishing in a hot oven until perfectly juicy. A quick sear-then-roast method keeps the pork tender and locks in flavor without much fuss, and slicing it into medallions right before serving means every piece stays juicy. The real star alongside it is the fresh peach salsa — ripe peaches, red onion, minced jalapeño, cilantro, and a bright hit of lime juice come together into something sweet, spicy, and cooling all at once. Spooned generously over the warm pork, it turns a simple dinner into something that feels special enough for company but easy enough for a weeknight. This one's a smart pick if you're watching your sodium intake, since the flavor here leans on herbs, citrus, and real fruit rather than heavy seasoning blends. It's a great addition to a low-sodium rotation without sacrificing any of the flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
In a small bowl, whisk together the apple cider vinegar, 1 tbsp of the olive oil, garlic, thyme, smoked paprika, salt, and black pepper. Place the pork tenderloin in a medium bowl or zip-top bag, pour the marinade over it, and turn to coat. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
While the pork marinates, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, and salt in a medium bowl. Stir to combine, then set aside at room temperature to let the flavors come together.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
