Paleo Meal Planning: Pork Tenderloin with Peach Salsa and Peppery Slaw
Serves: 4
  • 1 pound pork tenderloin, trimmed
  • 2 tablespoons chopped fresh parsley, divided
  • 1 tablespoon lemon zest
  • 1 tablespoon minced garlic, divided
  • 1 ½ teaspoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 1½ cups chopped fresh peaches
  • ¼ cup chopped red onion
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh jalapeno
  • 2 cups angel hair slaw
  • 1 cup shredded carrots
  • ⅓ cup cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon ground red pepper
  • Salt and pepper to taste
  1. 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.
  2. 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.
  3. 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.
  4. Serve peach salsa over pork and slaw alongside.
Recipe by The eMeals Blog at