Soy Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Pork tenderloin can feel like a weeknight luxury, and this smoky, fruit-forward version absolutely delivers on that promise. The marinade leans on coconut aminos instead of soy sauce, which means you get that same savory, umami-rich depth without any soy in sight — a genuinely smart swap that works beautifully here. Pineapple juice and smoked paprika team up to build a caramelized mahogany crust during the sear, and a reserved portion of the marinade gets brushed on right before the oven for an extra layer of sticky, smoky glaze. While the pork roasts, a bright peach salsa comes together with jalapeño, red onion, cilantro, and lime juice — no cooking required, just a quick toss and a little time to let the flavors meld. That fresh salsa landing on top of the warm, sliced medallions is the kind of contrast that makes a dish feel restaurant-worthy. The whole thing is clean, colorful, and genuinely exciting to put on the table.
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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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