Fructose Free Whole30 Chili-Lime Pork Tenderloin with Peach Salsa
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb)
- 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
- 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
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, juiced
- ¼ tsp kosher salt
- 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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