Fructose 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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
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.
- 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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