Citric Acid Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit fiery, this pork tenderloin is the kind of showstopper that looks like it came from a restaurant but comes together in your own kitchen with surprisingly little fuss. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor without any of the citric acid that hides in so many bottled sauces, condiments, and store-bought marinades. Smoked paprika, cumin, garlic, and onion powder layer in that signature smoky warmth, and a quick sear in a hot skillet locks in a gorgeous mahogany crust before the oven finishes the job. The peach salsa is where things really come alive — ripe peaches, jalapeño heat, red onion, and fresh cilantro come together with a splash of lime juice for brightness that plays beautifully against the savory pork. Because every component is built from whole, recognizable ingredients, you stay in full control of what goes into the dish, which matters when you're navigating a restriction that tends to sneak into processed foods under a dozen different names. The reserved marinade gets brushed on as a finishing glaze right before the oven, so every slice is lacquered and deeply flavored all the way through. This one is genuinely impressive enough to serve to guests and easy enough to add to your regular weeknight rotation.
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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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