Juicy pork tenderloin gets a serious flavor boost from a tangy apple cider vinegar marinade loaded with garlic, thyme, and smoked paprika, then seared until deeply browned before finishing in the oven for a perfect, even cook. The result is a tender, well-seasoned medallion with a nicely caramelized crust, sliced clean and simple. Piled on top or served alongside, a bright peach salsa brings the whole plate together — sweet ripe peaches, sharp red onion, a kick of jalapeño, and fresh lime and cilantro cutting through the richness of the meat. It's the kind of dish that feels like a restaurant plate but comes together with a handful of real, recognizable ingredients and one skillet. Clean protein, fresh produce, and bold seasoning make this an easy win for a Paleo dinner rotation.
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)
