Pistachio Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
This dish is a serious weeknight showstopper — smoky, juicy pork tenderloin glazed with a pineapple-coconut aminos marinade and finished with a bright, fresh peach salsa that brings just enough heat from jalapeño and a squeeze of lime. The smoked paprika and cumin build a deep, mahogany crust during the sear, while a quick roast at high heat keeps the interior tender and perfectly cooked. Every single ingredient here is clean and straightforward, so there's no need to flip over labels hunting for hidden additives or worry about cross-contact from tree nuts lurking in a spice blend or store-bought sauce. The peach salsa comes together while the pork marinates, making the whole process feel effortless even though the result looks genuinely impressive on a platter. Coconut aminos step in beautifully to deliver that savory, slightly sweet depth you'd normally get from soy sauce, keeping everything compliant without sacrificing any flavor. It's the kind of recipe that proves eating clean doesn't mean eating boring — this one is bold, colorful, and absolutely worth adding to your regular 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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