Honey Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, juicy, and finished with a bright fruit salsa, this pork tenderloin is the kind of weeknight dinner that feels genuinely special without requiring much effort. The marinade leans on coconut aminos and pineapple juice to build deep, savory-sweet flavor — no sweeteners needed, which makes it a natural fit for anyone avoiding honey or other added sugars. Smoked paprika, cumin, garlic, and onion powder layer in serious warmth, and a quick sear in a hot skillet locks in that gorgeous mahogany crust before the oven finishes the job. The reserved marinade gets brushed on as a finishing glaze, so every slice is coated in concentrated, caramelized goodness. The fresh peach salsa — diced ripe peaches, jalapeño, red onion, cilantro, and lime juice — comes together while the pork marinates and brings a cool, tangy contrast that cuts right through the richness. It's a complete, vibrant plate that proves you don't need a drop of honey to hit that sweet-savory balance everyone's chasing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!