Carrageenan Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit spicy — this pork tenderloin is the kind of showstopper that feels fancy enough for a dinner party but is genuinely weeknight-friendly. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor without any of the additives or thickeners that sneak into so many bottled sauces and condiments. That matters because carrageenan turns up in a surprising number of processed ingredients, from certain canned products to pre-made marinades, and keeping it out of your kitchen means going back to basics — which this recipe does beautifully. A quick sear locks in a mahogany crust before the oven finishes the job, and a spoonful of the reserved glaze right before roasting takes the whole thing over the top. The fresh peach salsa — bright with lime juice, jalapeño heat, and cilantro — is the perfect counterpoint to all that smokiness, and it comes together while the pork marinates so there's no extra effort involved. Every ingredient here is whole, recognizable, and clean, so you can plate this up with total confidence in what you're serving.
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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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