Artificial Food Coloring Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Bright, bold, and built entirely from real food, this smoky pork tenderloin with fresh peach salsa is the kind of weeknight dinner that feels like a special occasion. Every ingredient here is exactly what it says it is — pineapple juice, coconut aminos, ripe peaches, fresh lime — so there's no label-squinting required and no synthetic dyes hiding in a bottled sauce or seasoning packet. The smoked paprika and cumin marinade builds a deep mahogany crust when seared, and a reserved glaze brushed on before roasting locks in that caramelized, smoky-sweet flavor all the way through. Meanwhile, the peach salsa comes together with just a bowl and a knife — jalapeño heat, red onion bite, and fresh cilantro balanced by a squeeze of lime. It's the kind of vibrant, naturally colorful topping that proves you don't need artificial anything to make a plate look stunning. Letting the salsa sit at room temperature while the pork roasts gives the flavors time to meld, so by the time you're slicing those tenderloin medallions, everything is perfectly in sync. Clean ingredients, serious flavor, and zero compromise.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb)
- ¼ cup pineapple juice (from fresh or canned pineapple, no added sugar)
- 3 tbsp coconut aminos
- 1 tbsp avocado oil, plus more for searing
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
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 minced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
Instructions
- 1
In a medium mixing bowl, whisk together the pineapple juice, coconut aminos, 1 tbsp avocado oil, smoked paprika, garlic powder, onion powder, cumin, 1/2 tsp salt, and black pepper until combined. Reserve 2 tbsp of this marinade in a small bowl and set aside — this reserved portion will be used as a finishing glaze. Add the pork tenderloin to the remaining marinade, turning to coat. Let marinate at room temperature for 30 minutes.
- 2
While the pork marinates, combine the diced peaches, red onion, jalapeño, cilantro, lime juice, and 1/4 tsp salt in a small mixing bowl. Stir gently to combine, then set aside at room temperature to let the flavors develop.
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