Artificial Food Coloring Free Whole30 Date-Tomato Pork Tenderloin with Peach Salsa
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Learn more →Ingredients
4 servings
For the pork
- 1 ½ lb pork tenderloin (1 large or 2 small), silver skin removed
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
For the date-tomato sauce
- 4 medjool dates, pitted
- ½ cup boiling water
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp ground cumin
- ¼ tsp red pepper flakes
For the peach salsa
- 2 ripe peaches, pitted and diced (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 kosher salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the pitted dates in a small bowl and pour the boiling water over them. Let them soak for 5 minutes until softened, then transfer the dates and soaking water to a small saucepan.
- 2
Add the drained diced tomatoes, coconut aminos, apple cider vinegar, ground cumin, and red pepper flakes to the saucepan with the dates and soaking water. Bring to a simmer over medium heat and cook, stirring occasionally, for 8–10 minutes until the dates are very soft and the mixture has thickened slightly. Use a fork or the back of a spoon to mash the dates into the sauce until mostly smooth. Remove from heat and set aside.
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