This tangy, herb-marinated pork tenderloin is a bright, warm-weather main that comes together with a quick sear and a fast roast, leaving you with a juicy, well-browned exterior and a tender center every time. The marinade of apple cider vinegar, garlic, thyme, and smoked paprika soaks into the meat for deep flavor without any heavy sauces or thickeners involved. On top, the peach salsa brings a juicy, sweet-and-spicy contrast, with diced red onion, minced jalapeño, fresh cilantro, and a squeeze of lime juice keeping it crisp and vibrant. Every component here is naturally straightforward and simple, making this a solid choice for a gluten free dinner rotation. It slices beautifully into clean medallions, perfect for serving over a bed of greens or alongside roasted vegetables for a complete, satisfying plate.
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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.
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