Xanthan Gum 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 it belongs on a restaurant menu. The marinade leans on pineapple juice and coconut aminos to build deep, caramelized flavor, while smoked paprika and cumin give the whole thing a warm, savory backbone. Searing the tenderloin on all four sides before finishing it in a hot oven creates that gorgeous mahogany crust that makes every slice look as good as it tastes. The reserved marinade gets brushed on as a finishing glaze, so none of that bold flavor goes to waste. What makes this recipe especially easy to trust is how clean and straightforward the ingredient list is — every component is a whole food or a simple pantry staple, with no thickeners, stabilizers, or additives hiding anywhere. The fresh peach salsa is the real showstopper: juicy diced peaches, jalapeño heat, bright lime juice, and cilantro come together in minutes and balance the smoky richness of the pork beautifully. It's a complete, vibrant plate that comes together without any fuss, and the five-minute rest before slicing ensures every medallion stays perfectly juicy.
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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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