Nitrate & Nitrite Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Pork tenderloin is one of those cuts that rewards a little patience, and marinating it in pineapple juice, coconut aminos, and a smoky spice blend before searing and roasting produces something genuinely impressive. The smoked paprika and cumin build a deep, mahogany crust on the outside while the inside stays juicy and tender — the kind of result that looks like it came out of a restaurant kitchen. What makes this dish such a smart choice for anyone avoiding cured meats and processed proteins is that every single ingredient is clean and straightforward: no packaged sausages, no deli shortcuts, no hidden preservatives to decode on a label. Pork tenderloin in its natural form is simply pork, and paired with a marinade built from whole-food pantry staples, it stays that way. The fresh peach salsa — bright with lime juice, jalapeño heat, and cilantro — cuts right through the richness of the meat and adds a pop of color that makes the whole platter look stunning. A double-duty marinade that doubles as a finishing glaze is a clever move that layers flavor without any extra effort. This is the kind of weeknight-to-dinner-party recipe that earns a permanent spot in your rotation.
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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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