Artificial Food Coloring Free Whole30 Mustard-Herb Pork Tenderloin with Peach Salsa
Total time50 min
Prep time20 min
Cook time25 min
4.9(29)
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb), silver skin removed
- 2 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ½ tsp garlic powder
- ½ tsp kosher salt
- ¼ tsp black pepper
For searing
- 1 tbsp olive oil
For the peach salsa
- 2 ripe peaches, pitted and diced small (about 1 ½ cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp kosher salt
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels.
- 2
In a small bowl, stir together the Dijon mustard, 1 tbsp olive oil, thyme, rosemary, garlic powder, 1/2 tsp kosher salt, and black pepper until combined. Rub the mixture evenly over all sides of the tenderloin.
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