Ginger Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, juicy, and crowned with a bright fresh salsa, this pork tenderloin is the kind of weeknight showstopper that looks like it took way more effort than it actually did. The marinade leans on coconut aminos and pineapple juice to build deep, savory-sweet flavor, while smoked paprika and cumin give the crust that gorgeous mahogany color you get from a proper sear. A double-duty glaze — reserved from the marinade before the raw pork ever touches it — gets brushed on just before the oven, locking in even more complexity. The peach salsa is where things really sing: ripe diced peaches, jalapeño heat, red onion, cilantro, and a squeeze of lime come together in minutes and taste like summer in a bowl. Every single ingredient here is naturally free of ginger, so there's no swapping, substituting, or label-squinting required — it just works as written. Whether you're cooking for a crowd or meal-prepping for the week, slicing this into medallions and spooning that salsa over the top makes for a genuinely stunning plate.
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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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