Hazelnut 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 at a summer cookout. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor, while smoked paprika and cumin give the crust a gorgeous mahogany color when it hits the hot skillet. A double-duty move — reserving a portion of the marinade as a finishing glaze — means every bite is layered with bold, sticky goodness before it even goes into the oven. The fresh peach salsa on top brings brightness and a gentle kick from jalapeño that cuts right through the richness of the pork. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. It's also fully Whole30-compliant, which means it works beautifully for anyone navigating multiple dietary needs at once. Serve it sliced into medallions with the salsa piled high and you've got a platter that looks seriously impressive with very little fuss.
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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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