Checking the ingredient list here turns up nothing that actually conflicts with Paleo — pork tenderloin, olive oil, dates, tomatoes, coconut aminos, apple cider vinegar, and fresh peaches are all naturally compliant, no swaps needed on this one. That means this blurb gets to just sell the dish, and it's an easy sell. The tenderloin gets a smoky-sweet rub, then a hard sear before finishing in the oven, so every medallion has a deep golden crust and a juicy, blushing-pink center. The date-tomato sauce is the real star, simmered until the dates break down into a thick, almost sticky glaze with a savory-sweet edge from the coumin and red pepper flakes. Fresh peach salsa, brightened with lime and a little jalapeño heat, cuts right through that richness for balance in every bite. It's a plated-up, dinner-party-worthy main that happens to fit neatly into a Paleo kitchen without any asterisks.
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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.
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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