Whole 30 Whole30 Mustard-Herb Pork Tenderloin with Peach Salsa
Pork tenderloin is one of those cuts that looks impressive on the table but comes together faster than most weeknight dinners, and this herb-crusted version is no exception. A simple rub of Dijon mustard, fresh thyme, rosemary, and garlic powder coats the meat before it gets seared to a deep golden crust and finished in a hot oven — the kind of technique that locks in juices and makes every slice genuinely tender. The bright peach salsa on top is the real surprise: ripe diced peaches, jalapeño, red onion, cilantro, and fresh lime juice come together in minutes while the pork roasts, and the sweet heat plays beautifully against the savory herb crust. Every single ingredient here is clean and compliant, so there's no label-reading or substitution stress — just real food that happens to taste like something you'd order at a restaurant. It serves four, which makes it perfect for a family dinner or a meal-prep situation where you want something that reheats well and doesn't feel like a consolation prize. The sear-then-roast method means you only dirty one skillet, and resting the meat for five minutes before slicing is the small step that makes a big difference in the final texture.
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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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