Sesame 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 looks like it took way more effort than it did. The marinade leans on coconut aminos and pineapple juice to build deep, savory-sweet flavor without any soy or hidden additives — a real win when you're trying to keep things clean and compliant. A hot sear in an oven-safe skillet creates that gorgeous mahogany crust before the tenderloin finishes roasting to juicy perfection at 145°F. The reserved marinade gets brushed on as a finishing glaze, so every slice is coated in that smoky, caramelized goodness. Then comes the peach salsa — fresh diced peaches, jalapeño, red onion, cilantro, and lime juice — bright and punchy against the richness of the pork. Coconut aminos stand in beautifully for soy-based sauces, which often carry sesame cross-contact risk, so this dish sidesteps that concern entirely with a pantry swap that actually tastes better anyway. Pile the medallions on a platter, spoon the salsa generously over the top, and watch it disappear.
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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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