Eggless Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
This dish is a serious showstopper — smoky, juicy pork tenderloin glazed with a pineapple and coconut aminos marinade, then finished with a bright, fresh peach salsa that brings just enough heat from jalapeño and a pop of lime. The marinade does double duty here, first soaking into the meat and then getting brushed on as a finishing glaze after searing, which builds that gorgeous mahogany crust you want on a tenderloin. Every single ingredient in this recipe is naturally free of eggs, so there's no substituting or swapping required — it just works as written. The peach salsa comes together while the pork marinates, making the whole process feel surprisingly relaxed for a dish that looks this impressive on the plate. Coconut aminos bring a savory, slightly sweet depth that plays beautifully against the smoked paprika and cumin in the spice blend, giving the pork a complexity that tastes like it took way more effort than it did. Whether you're cooking for a weeknight dinner or want something special enough for guests, this tenderloin delivers bold, clean flavors without a single compromise.
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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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