Low Sodium Whole30 Chili-Lime Pork Tenderloin with Peach Salsa

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Low Sodium Whole30 Chili-Lime Pork Tenderloin with Peach Salsa

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Ingredients

4 servings

For the pork

1 pork tenderloin (about 1 ¼ lb)
Whole Boneless Pork Tenderloin Kansas City Steak Berkshire Pork Tenderloin Roasts (Approximate Delivery is 3 - 8 Days)Pork Tenderloin Boneless Whole - 2.00 Lb Open Nature Pork Loin Tenderloin Whole - 1.5 Lb Smithfield Fresh Pork Tenderloin 2 Count, 1.4 - 3.4 lb
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2 tbsp olive oil, divided
1 ½ tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 lime, zested and juiced

For the peach salsa

2 ripe peaches, pitted and diced small
¼ cup red onion, finely diced
1 jalapeño, seeded and minced
¼ cup fresh cilantro, roughly chopped
1 lime, juiced
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
pinch of cayenne pepper (optional)

Instructions

1
Preheat the oven to 425°F (220°C). In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Add 1 tbsp of the olive oil and the lime zest and juice, then stir into a loose paste.
2
Pat the pork tenderloin dry with paper towels and rub the spice paste evenly over all sides. Let it rest at room temperature for 20–30 minutes while you prepare the salsa and preheat the oven.

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