Turmeric 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 dinner that feels like a special occasion without the fuss. The marinade leans on coconut aminos and pineapple juice to build deep, savory-sweet flavor, while smoked paprika and cumin give the crust that gorgeous mahogany color you'd expect from a long afternoon at the grill. A quick sear followed by a hot oven finish locks in the juices and keeps every slice tender and succulent. The bright peach salsa — loaded with fresh jalapeño, red onion, cilantro, and lime — cuts right through the richness and makes the whole plate pop with color. For anyone navigating spice-blend restrictions, this recipe is a clean, straightforward win: every ingredient is listed, nothing is hiding in a pre-mixed seasoning packet, and there's no yellow spice in sight. It's fully Whole30-compliant and built entirely from real, recognizable ingredients, so you can cook and serve with total confidence. Whether you're meal-prepping for the week or feeding a crowd, this one is guaranteed to disappear fast.
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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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