Paleo Whole30 Apple-Cider Pork Tenderloin with Peach Salsa
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 →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin (1 large or 2 small)
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the peach salsa
- 2 medium ripe peaches, pitted and diced small (about 1 ½ cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!