Emulsifier Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit fiery — this pork tenderloin is the kind of weeknight dinner that feels like it belongs at a backyard cookout. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor without a single additive or emulsifier in sight, which makes it a genuinely stress-free choice for anyone navigating ingredient labels. Searing the tenderloin in avocado oil first creates that gorgeous mahogany crust, and a quick roast at high heat locks in the juices so every slice stays tender and succulent. The reserved marinade gets brushed on as a finishing glaze, so you get layered flavor without any extra effort. Meanwhile, the fresh peach salsa — diced peaches, jalapeño, red onion, cilantro, and lime juice — comes together in minutes and brings a bright, cooling contrast to all that smokiness. Every component is built from whole, recognizable ingredients, so there's nothing lurking in the background that shouldn't be there. It's the kind of dish that looks impressive on a platter but is genuinely straightforward to pull off on any given evening.
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!