Dairy 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 showstopper that looks like it took way more effort than it did. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor without a drop of dairy — no butter basting, no cream-based sauce, nothing to second-guess. Smoked paprika and cumin give the crust a gorgeous mahogany color after a quick sear, and the reserved glaze brushed on before roasting takes it over the top. The fresh peach salsa — bright with lime juice, jalapeño heat, and cilantro — is the perfect counterpoint to all that savory smokiness, and it comes together while the pork marinates so there's zero extra effort. Coconut aminos do a lot of heavy lifting here, delivering that rich, umami depth you'd normally expect from soy sauce, and they keep the whole dish completely clean. Whether you're deep into a Whole30 reset or just trying to eat a little lighter without sacrificing flavor, this one genuinely delivers. Serve it at a dinner party or a Tuesday — it's impressive either way.
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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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