Shellfish Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit tropical, this pork tenderloin is the kind of weeknight dinner that feels like it belongs on a restaurant menu. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor without any soy or sugar, and smoked paprika with cumin gives the whole thing a warm, earthy backbone. Searing the tenderloin in a hot skillet before finishing it in the oven creates that gorgeous mahogany crust that locks in every bit of juiciness. The bright peach salsa — fresh diced peaches, jalapeño, red onion, cilantro, and lime — cuts right through the richness and makes every bite feel alive. Every single ingredient here is naturally free from shellfish, so there's no need to scrutinize labels or worry about hidden seafood derivatives sneaking into your dinner. It's a clean, whole-food recipe that happens to be incredibly satisfying, not one that feels like it's missing anything. Whether you're cooking for a crowd or just treating yourself on a Tuesday, this one is absolutely worth the effort.
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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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