Whole 30 Whole30 Chili-Lime Pork Tenderloin with Peach Salsa
Smoky, citrus-forward pork tenderloin paired with a bright, fresh peach salsa is the kind of weeknight dinner that feels way more impressive than the effort required. The spice rub — built from chili powder, cumin, smoked paprika, and lime zest — gets rubbed into the meat and allowed to rest before hitting a screaming-hot skillet, which means you get a deeply caramelized crust before the oven even comes into play. Every single ingredient here is clean and compliant, so there's no label-reading or ingredient-swapping required. The peach salsa comes together while the pork rests at room temperature, and the combination of ripe peaches, jalapeño, red onion, and fresh cilantro brings a juicy, slightly spicy contrast that makes the whole plate sing. Searing first and finishing in a 425°F oven keeps the tenderloin tender and juicy at the center — slice it into medallions and spoon that salsa generously over the top. This one serves four, making it an easy choice for a family dinner or a meal-prep anchor for the week ahead.
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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
- 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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