Celery Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit spicy, this pork tenderloin is the kind of weeknight dinner that feels like it belongs at a summer cookout. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor, while smoked paprika and cumin give the whole thing a warm, savory backbone. Searing the tenderloin in a hot skillet before finishing it in the oven creates that gorgeous mahogany crust that makes every slice look like it came out of a restaurant kitchen. The bright peach salsa on top — fresh fruit, jalapeño heat, lime, and cilantro — cuts right through the richness and keeps every bite feeling lively. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. It's a clean, confident dish that happens to check every box without tasting like it's trying to. Serve it straight off the platter and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!