Checking the ingredient list, there's nothing here that trips up a gluten free kitchen — coconut aminos stands in for the usual soy-based marinade base, and everything else is straightforward produce, spices, and pork. That makes this one easy to love without any label-reading anxiety. The tenderloin gets a smoky-sweet marinade of pineapple juice, coconut aminos, and warm spices, then a hard sear for a deep mahogany crust before finishing in the oven until perfectly juicy. Fresh peach salsa, with diced red onion, jalapeño, and lime, spooned over the sliced medallions, brings a bright, sweet-hot contrast that makes the whole plate feel like summer. It's a great pick for a gluten free dinner rotation, whether you're feeding a crowd or just want leftovers that reheat beautifully.
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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.
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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