Nutmeg 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 way more impressive than the effort involved. The marinade leans on smoked paprika, coconut aminos, and pineapple juice to build deep, caramelized flavor, and a quick sear followed by a hot oven roast locks in a gorgeous mahogany crust. Warm spices like cumin, garlic powder, and onion powder do all the heavy lifting here — no nutmeg or any of the usual suspects that tend to sneak into spice blends and sauces. That makes this a genuinely safe pick for anyone navigating that particular sensitivity without having to scrutinize every label. The fresh peach salsa is the real finishing touch — bright lime juice, jalapeño heat, and juicy diced peaches cut right through the richness of the pork in the best possible way. Everything comes together on one cutting board and one skillet, which means cleanup is as easy as the cooking. Whether you're deep in a Whole30 reset or just chasing a clean, vibrant plate, this one absolutely delivers.
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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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