Pork Tenderloin with Peach Salsa and Peppery Slaw

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This complete meal bursts with a medley of flavor!

This pork gets a bright splash of flavor from the lemon and garlic marinade that’s balanced by the sweet-hot peach and jalapeno salsa. Finish the meal off with a serving of peppery cabbage and carrot slaw and you’ve got a flavorful meal that will leave you totally satisfied without the addition of grains or dairy.

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Pork Tenderloin with Peach Salsa and Peppery Slaw

A complete meal that's gluten and dairy-free, this tenderloin and slaw are full of spices and bright flavors that you'll love.
Yield 4 people
Serving Size 2 slices pork, 2 tablespoons salsa, and 1/2 cup slaw
Course Dinner
Cuisine Universal


  • 1 pound pork tenderloin trimmed
  • 2 tablespoons fresh parsley chopped and divided
  • 1 tablespoon lemon zest
  • 1 tablespoon garlic minced and divided
  • 1 1/2 teaspoons olive oil divided
  • 3/4 teaspoon kosher salt divided
  • 3/4 teaspoon black pepper divided
  • 1 1/2 cups fresh peaches chopped
  • 1/4 cup red onion chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh jalapeno chopped
  • 2 cups angel hair slaw
  • 1 cup carrots shredded
  • 1/3 cup cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon ground red pepper
  • salt and pepper to taste


  • Preheat grill to medium-high heat. Combine 1 tablespoon parsley, lemon zest, 2 teaspoons garlic, 1 teaspoon oil, ½ teaspoon salt, and ½ teaspoon pepper in a small bowl. Rub mixture evenly over pork. Let stand 30 minutes at room temperature. Grill pork 20-22 minutes or until desired degree of doneness. Remove from grill and let stand 15 minutes before slicing.
  • To prepare salsa, combine peaches, red onion, lemon juice, and jalapeno in a bowl. Stir in remaining 1 tablespoon parsley, 1 teaspoon garlic, ½ teaspoon oil and remaining ¼ teaspoon each salt and pepper.
  • Combine slaw and carrots in a bowl. In a separate bowl, combine vinegar, extra virgin olive oil, red pepper flakes, ground red pepper, and salt and pepper to taste. Pour vinegar mixture over cabbage mixture and toss to combine; let stand 30 minutes.
  • Serve peach salsa over pork and slaw alongside. Yields 4 servings.

Nutrition Information

Serving: 2slices pork, 2 tablespoons salsa, and 1/2 cup slaw | Calories: 330kcal | Carbohydrates: 13.9g | Protein: 31.5g | Fat: 16.7g | Saturated Fat: 3.2g | Cholesterol: 83mg | Sodium: 533mg | Fiber: 3.3g | Sugar: 8.9g |
SmartPoints (Freestyle): 9
Keywords Gluten-Free, Low-Carb, Paleo

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