Breastfeeding Friendly Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Pork tenderloin is one of those cuts that feels impressive on the table but is genuinely approachable to cook, and this smoky, fruit-forward version delivers serious flavor without any of the processed ingredients that can feel questionable when you're nursing. The marinade leans on coconut aminos and pineapple juice to build a deep, savory-sweet base, while smoked paprika and cumin give the whole thing a warm, almost barbecue-like character. A quick sear locks in a gorgeous mahogany crust before the oven finishes the job, so you get that restaurant-quality result without much fuss. The fresh peach salsa — bright with lime juice, jalapeño, and cilantro — comes together while the pork marinates, making the whole process feel surprisingly efficient. Every ingredient here is whole, recognizable, and free from additives or alcohol-based sauces, which matters when what you eat passes along to your baby. Lean pork is a great source of protein and B vitamins, and pairing it with fresh fruit and herbs means this meal is genuinely nourishing rather than just technically compliant. It's the kind of dinner that makes you feel like you're thriving, not just surviving the newborn phase.
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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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