Smoky, sweet, and just a little bit spicy, this pork tenderloin is the kind of showstopper that looks far more complicated than it actually is. A marinade built on pineapple juice, coconut aminos, and a bold lineup of spices does the heavy lifting, infusing the meat with deep, caramelized flavor before it ever hits the pan. The sear-then-roast method builds a gorgeous mahogany crust on the outside while keeping the interior juicy and tender — and brushing on that reserved glaze right before it goes into the oven takes things to another level entirely. The fresh peach salsa on top brings brightness and a gentle kick from jalapeño that cuts right through the richness of the pork. Every ingredient here is naturally free of grain-based fillers and additives, so there's no need to scrutinize labels or worry about sneaky grains hiding in a sauce or seasoning blend. It's a complete, vibrant plate that satisfies on every level — sweet heat, smoky depth, and a freshness that makes it feel like peak-summer cooking no matter the season.
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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.
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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