Seed Oil Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit spicy, this pork tenderloin is the kind of weeknight showstopper that feels far more impressive than the effort it takes. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor, while avocado oil handles both the searing and the roasting without a drop of industrial seed oil in sight. That matters more than it might seem — most bottled marinades and store-bought glazes are loaded with soybean or canola oil, so making this from scratch keeps things genuinely clean. The technique is straightforward: a hard sear in a hot skillet builds a mahogany crust, then the oven finishes the job gently so the meat stays juicy all the way through. A reserved portion of the marinade gets brushed on as a finishing glaze, which adds another layer of smoky-sweet depth right before it hits the oven. The fresh peach salsa — bright with lime juice, jalapeño heat, and cilantro — is the perfect counterpoint to all that richness, and it comes together while the pork marinates so there's no extra scrambling at dinnertime. This one is genuinely worth adding to the 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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