Macadamia 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 on a restaurant menu. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor, while smoked paprika and cumin give the crust that gorgeous mahogany color you get from a proper sear. A double-duty move — reserving part of the marinade as a finishing glaze — means every bite is layered with bold, tropical-smoky goodness. The fresh peach salsa brings brightness and a gentle kick from jalapeño that cuts right through the richness of the pork. Everything here is built from whole, recognizable ingredients, so there's no need to scan labels for hidden additives or worry about cross-contact with tree nuts that often sneak into sauces and marinades. The sear-then-roast method keeps the tenderloin juicy all the way through, and the five-minute rest before slicing makes sure none of that flavor escapes. It's a genuinely impressive plate that comes together with minimal fuss and zero compromise.
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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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