Wheat Free Whole30 Smoky Pineapple Pork Tenderloin with Peach Salsa
Smoky, sweet, and just a little bit spicy, this pork tenderloin is the kind of showstopper that looks like it took serious effort but comes together with a handful of clean, real-food ingredients. The marinade leans on coconut aminos instead of soy sauce, which means it's naturally free of wheat and gluten without any substitutions or compromises — just bold, savory flavor that caramelizes into a gorgeous mahogany crust when seared. Pineapple juice and smoked paprika do the heavy lifting in that marinade, and a reserved portion gets brushed on as a finishing glaze right before the oven, so every bite is deeply layered and anything but bland. The fresh peach salsa — bright with lime juice, jalapeño heat, and cilantro — is the perfect counterpoint to all that smokiness, and it comes together while the pork marinates so there's zero wasted time. Searing first and finishing in a hot oven gives you that restaurant-quality crust with a juicy, tender center every single time. This is the kind of recipe that makes clean eating feel genuinely exciting rather than like a compromise, and it's impressive enough to put in front of guests without a second thought.
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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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