MSG 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 coconut aminos and pineapple juice to build deep, savory-sweet flavor without any of the hidden additives that make so many bottled sauces off-limits. Smoked paprika, cumin, and garlic powder do the heavy lifting on the spice side, creating that gorgeous mahogany crust when the tenderloin hits a hot skillet. A quick oven finish locks in the juices, and the reserved marinade gets brushed on as a glaze right before roasting for an extra layer of caramelized flavor. The fresh peach salsa — bright with lime juice, jalapeño heat, and cilantro — comes together while the pork marinates, so nothing feels rushed. Every single ingredient here is clean and whole, meaning you get bold, complex flavor without reaching for anything processed or questionable. It's the kind of plate that genuinely impresses at the dinner table while keeping things exactly as clean as you need them to be.
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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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