Paraben Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit spicy, this pork tenderloin is the kind of showstopper meal that feels restaurant-worthy but comes together in your own kitchen. The marinade layers smoked paprika, cumin, coconut aminos, and fresh pineapple juice into something deeply savory with a subtle tropical edge — and a reserved portion gets brushed on as a finishing glaze for extra depth. Searing the tenderloin on all four sides before it hits the oven builds that gorgeous mahogany crust that makes every slice look as good as it tastes. The bright peach salsa — made with fresh fruit, jalapeño, red onion, lime juice, and cilantro — is stirred together while the pork marinates, so the flavors have time to bloom before they ever hit the plate. Every ingredient here is naturally free from synthetic preservatives and the kinds of chemical additives that sneak into store-bought sauces and marinades, making this a genuinely clean cook from start to finish. Coconut aminos stand in for soy sauce without any of the processed baggage, and avocado oil keeps the sear clean and high-heat friendly. Slice it into medallions, pile on that salsa, and watch it disappear.
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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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