Pregnancy Friendly Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and bright all at once, this pork tenderloin is the kind of weeknight dinner that feels genuinely special without requiring a culinary degree. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor — no processed sauces or mystery additives in sight — and a quick sear followed by a hot oven gives you that gorgeous mahogany crust with a juicy, tender center. Pork tenderloin cooked to 145°F is considered safe during pregnancy, and the whole recipe keeps things clean and straightforward with real, recognizable ingredients from start to finish. The fresh peach salsa on top brings a pop of brightness and a little heat from jalapeño, and since you're seeding the pepper, it stays flavorful without being overwhelming. Ripe peaches, fresh lime juice, and cilantro make the salsa feel vibrant and restaurant-worthy, and it comes together while the pork marinates so there's no extra scramble at the end. This is the kind of meal that satisfies a serious craving for something bold and satisfying while keeping you confident about every single thing on the plate.
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 ¼ lb)
Ingredient noteCook all meat thoroughly when pregnant.
- 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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