High Fructose Corn Syrup 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 showstopper that looks like it took way more effort than it did. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor without a drop of the corn-derived sweeteners that sneak into so many bottled sauces and glazes. That matters more than you'd think, because conventional teriyaki-style marinades and store-bought fruit salsas are some of the sneakiest places high fructose corn syrup hides. Here, every ingredient is clean and intentional — smoked paprika and cumin give the pork a rich, earthy backbone, while the sear-then-roast method locks in juiciness and builds a gorgeous mahogany crust. The fresh peach salsa is the real finishing touch: bright lime juice, jalapeño heat, and ripe diced peaches come together in minutes while the pork rests, no canned fruit cocktail required. Spooned over sliced medallions, it adds a juicy, vibrant contrast that makes every bite feel balanced and a little bit celebratory. This is the kind of plate that converts skeptics into believers — clean ingredients, zero compromise on flavor.
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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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