Cinnamon Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, juicy, and finished with a bright fruit salsa, this pork tenderloin is the kind of weeknight centerpiece that feels far more impressive than the effort it takes. The marinade leans on coconut aminos, pineapple juice, and smoked paprika to build deep, savory-sweet flavor without any of the spice blends that so often sneak in unwanted ingredients. A quick sear in a hot skillet locks in that gorgeous mahogany crust before the oven finishes the job — no dry, overcooked pork here. The reserved marinade gets brushed on as a finishing glaze, which adds another layer of caramelized richness right before roasting. Fresh peach salsa made with jalapeño, red onion, cilantro, and lime juice brings a cool, punchy contrast that makes every bite feel alive. Because every component is built from scratch with whole, recognizable ingredients, you stay in complete control of what goes into the dish — no label-reading required. It's a genuinely crowd-pleasing plate that works just as well for a dinner party as it does for a Tuesday night.
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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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