Walnut 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. A marinade built on pineapple juice, coconut aminos, and smoked paprika gives the meat a deep mahogany crust after searing, and a double-duty glaze brushed on before roasting locks in even more of that caramelized flavor. The fresh peach salsa — bright with jalapeño, lime juice, and cilantro — cuts right through the richness and makes every bite feel balanced and alive. Everything on the ingredient list is naturally free of tree nuts, so there's no need to audit labels or swap anything out; the recipe just works as written. Coconut aminos stand in beautifully for soy-based sauces, bringing a savory depth without any of the usual store-bought additives that can complicate clean eating. The whole thing comes together in one oven-safe skillet, which means less cleanup and more time enjoying a plate that genuinely tastes like something from a restaurant. Whether you're cooking for a crowd or just treating yourself on a Tuesday, this one earns a permanent spot in the 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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