Whole 30 Whole30 Date-Tomato Pork Tenderloin with Peach Salsa
This is the kind of dinner that makes people think you spent way more time in the kitchen than you actually did. A smoked paprika and garlic rub gives the pork a deeply savory crust after a quick sear, and then a glossy date-tomato sauce — built from Medjool dates, coconut aminos, and apple cider vinegar — coats the tenderloin as it finishes roasting in the oven. The dates dissolve into the sauce and add a rich, almost caramel-like sweetness that feels indulgent without a single off-plan ingredient in sight. Coconut aminos stand in for soy sauce seamlessly, giving you that umami depth that makes the sauce taste like it came from a restaurant. The bright peach salsa with jalapeño, cilantro, and fresh lime juice cuts right through the richness and keeps every bite feeling fresh and lively. It all comes together in one skillet, serves four, and looks genuinely stunning sliced into medallions on a platter. Whether you're deep in a reset or just cooking clean for the week, this one earns a permanent spot in the rotation.
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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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