Chestnut 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 without any soy or refined sugar, and a double hit of smoked paprika and cumin gives the crust a gorgeous mahogany color when it hits the hot skillet. Searing before roasting is the move here — it locks in the juices and creates that irresistible crust that makes every slice look like it came out of a restaurant kitchen. The fresh peach salsa is bright and cooling against the smoky pork, with jalapeño heat, red onion bite, and a squeeze of lime tying everything together. Every ingredient in this recipe is naturally free from tree nuts and chestnuts, so there's no label-reading stress or substitution gymnastics required. It's a clean, confident dish built entirely from whole foods, which means it works beautifully for anyone navigating nut-related restrictions without wanting to sacrifice bold flavor. Serve it straight off the cutting board with salsa piled high and watch it disappear fast.
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!