Gelatin 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 dinner that feels like it belongs on a restaurant menu. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor without any soy or refined sugar, and a double-duty trick — reserving a portion as a finishing glaze — means every bite is coated in that gorgeous mahogany crust. Searing before roasting locks in the juices and gives the exterior a serious char that pairs beautifully with the brightness of the fresh peach salsa on top. The salsa itself comes together in minutes with ripe peaches, jalapeño, red onion, cilantro, and lime juice — no cooking required, just a quick stir and a little time to let the flavors bloom. For anyone navigating a strict elimination protocol, every single ingredient here is clean and straightforward, with zero hidden additives to second-guess. It's naturally free of thickeners, stabilizers, and anything gel-based, so what you see in the ingredient list is genuinely all you're getting. Serve it sliced into medallions with the salsa spooned generously over the top and dinner is done.
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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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