Yeast 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 straightforward marinade and a hot skillet. Pineapple juice and coconut aminos create a deeply savory-sweet base that caramelizes into a gorgeous mahogany crust when seared, and the smoked paprika and cumin add a warmth that makes every bite feel layered and intentional. The bright peach salsa — built from fresh fruit, jalapeño, red onion, cilantro, and lime — cuts right through the richness of the pork and keeps the whole plate feeling light and vibrant. Because every ingredient here is naturally free of yeast and fermented additives, there's no need to scrutinize labels or swap anything out — it just works as written. Coconut aminos stand in beautifully for soy sauce without introducing any of the fermentation concerns that can make savory marinades tricky to navigate. The sear-then-roast method locks in juices and builds real depth of flavor, so the finished medallions are tender all the way through with a crust that holds up under the salsa. This one is equally at home on a weeknight dinner table or a weekend gathering platter.
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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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