Lactose Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
This dish is a serious showstopper — smoky, juicy pork tenderloin glazed with a pineapple and coconut aminos marinade, then finished with a bright, fresh peach salsa that brings just enough heat from jalapeño and a squeeze of lime. Every single ingredient here is naturally free of dairy, so there's no swapping, subbing, or second-guessing involved. The marinade does the heavy lifting, building deep flavor through smoked paprika, cumin, and garlic before a hard sear locks in that gorgeous mahogany crust. Roasting it at high heat keeps the interior tender and juicy while the reserved glaze caramelizes beautifully on the outside. The peach salsa is made while the pork marinates, so the whole thing comes together with surprisingly little fuss. It's the kind of meal that looks like you spent hours in the kitchen but follows a straightforward, no-stress process from start to finish.
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!