Rice Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Pork tenderloin gets a serious upgrade here, marinated in a smoky blend of pineapple juice, coconut aminos, smoked paprika, and cumin before being seared to a deep mahogany crust and finished in a hot oven. The result is juicy, caramelized, and layered with flavor in a way that feels genuinely restaurant-worthy. A bright peach salsa — built from fresh peaches, jalapeño, red onion, cilantro, and lime — gets spooned right over the top, cutting through the richness with just the right amount of heat and sweetness. Every component here is naturally grain-free, so there's no need to swap out a single thing or second-guess any ingredient on the list. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any of the usual concerns about hidden additives. The two-step marinade-and-glaze technique is a smart move — you reserve a portion before the raw pork ever touches it, then brush it back on just before roasting for an extra hit of smoky-sweet flavor. This one is bold, colorful, and impressive enough to serve to guests while being straightforward enough for a confident weeknight cook.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!