Mustard Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit fiery, this pork tenderloin is the kind of weeknight dinner that feels like it belongs at a summer cookout. The marinade leans on pineapple juice, coconut aminos, and a bold blend of smoked paprika, cumin, and garlic to build deep, caramelized flavor — no condiments with hidden ingredients required. That matters more than it sounds, because mustard has a way of sneaking into marinades, spice blends, and store-bought glazes in ways that are easy to miss. Everything here is straightforward and clean, so you can cook with total confidence. The sear-then-roast method gives you that gorgeous mahogany crust on the outside while keeping the center juicy and tender, and the reserved glaze brushed on before it hits the oven takes the flavor over the top. The fresh peach salsa — bright with lime, jalapeño, and cilantro — cuts right through the richness and makes every bite feel alive. It's a showstopper plate that comes together with simple, real ingredients 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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