Juicy pork tenderloin gets a smoky crust on the grill, then a bright, slightly spicy peach salsa goes right over the top. Zilch Nada None adds garlic, herbs, warm spices, and a touch of cayenne without adding salt, so every bite still tastes fully seasoned.
This is an easy summer dinner that feels special but takes only about 40 minutes from start to finish.
Salt-Free Grilled Pork Tenderloin with Peach Salsa
Tender grilled pork gets a flavorful salt-free crust, then fresh peach salsa adds sweetness, acidity, and a little heat. It’s an easy summer dinner that’s ready in about 40 minutes.
Ingredients
For the pork
- 2 pork tenderloins, about 1 to 1¼ pounds each, silverskin removed
- 2 tablespoons Flavor Seed Zilch Nada None (Zilch. Nada. None.)
- 1 tablespoon olive oil
- 1 teaspoon finely grated lemon zest
For the peach salsa
- 3 ripe but firm peaches, diced small, about 2 cups
- ⅓ cup finely diced red onion
- 1 jalapeño, seeded and minced
- ¼ cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, about 1 lime
- 1 teaspoon Flavor Seed Zilch Nada None (Zilch. Nada. None.)
- 1 teaspoon honey, optional
Instructions
- Pat the pork tenderloins completely dry with paper towels. Rub them with the olive oil, then coat all sides evenly with 2 tablespoons of Zilch Nada None and the lemon zest.
- Let the seasoned pork sit at room temperature for about 15 minutes while the grill heats. This takes some of the chill off the meat and helps it cook more evenly.
- Combine the peaches, red onion, jalapeño, cilantro, lime juice, and 1 teaspoon of Zilch Nada None in a medium bowl. Toss gently so the peaches don’t become mushy.
- Taste the salsa. Add the honey if the peaches aren’t quite sweet enough. Let the salsa rest at room temperature while the pork cooks so the flavors have time to come together.
- Preheat the grill for two-zone cooking. Heat one side to high, approximately 450–500°F, and leave the other side off or set to low. For a charcoal grill, arrange the hot coals on one side.
- Place the tenderloins over direct heat. Grill for about 2 minutes on each side, turning until all four sides are browned and marked by the grill. This should take approximately 8 minutes.
- Move the pork to the cooler side of the grill. Close the lid and cook for another 6–10 minutes.
- Begin checking the temperature after 6 minutes. Remove the pork when an instant-read thermometer inserted into the thickest part reaches 145°F.
- Transfer the pork to a clean cutting board and let it rest for 8 minutes.
- Slice the tenderloins against the grain into ½-inch medallions. Arrange the slices on a platter, spoon the peach salsa generously over the pork, and pour any resting juices from the cutting board over the top.
- Serve immediately with extra peach salsa on the side.
Choose peaches that hold their shape
The best peaches for this salsa are ripe enough to smell sweet but still slightly firm when gently pressed. Very soft peaches can release too much juice and turn the salsa mushy.
Don’t skip the thermometer
Pork tenderloin is lean and can dry out quickly. Start checking early and remove it from the grill as soon as the thickest section reaches 145°F.
Make the salsa ahead
The peach salsa can be prepared up to two hours before serving. Cover it and refrigerate, then let it sit at room temperature for about 15 minutes before spooning it over the warm pork.
Adjust the heat
For a milder salsa, leave out the jalapeño or use only half. For more heat, keep some of the seeds or add another small jalapeño.
Cooking one tenderloin instead of two
The cooking method and approximate grilling time stay the same. Reduce the seasoning to 1 tablespoon of Zilch Nada None and use about ½ tablespoon of olive oil.
Why This Salt-Free Pork Tenderloin Works
Salt normally sharpens and amplifies the other flavors in a recipe. When you leave it out, you need other ingredients to keep the food from tasting flat.
That’s where the lime juice, ripe peaches, fresh herbs, and Zilch Nada None come in.
The lime provides acidity and brightness. The peaches add natural sweetness that pairs with the smoky flavor from the grill. And Zilch Nada None brings onion, garlic, turmeric, paprika, celery seed, coriander, basil, oregano, dill, black pepper, parsley, thyme, cayenne, and cumin – without salt.
The seasoning also blooms in the olive oil and lightly toasts while the pork sears. That gives the tenderloin a flavorful crust instead of leaving all the flavor in the salsa.
Pulling the pork at 145°F matters just as much. Pork tenderloin doesn’t contain much fat, so it has very little protection from overcooking. A proper rest keeps more of the juices in the meat and gives you tender, rosy medallions.
What to Serve with Peach Salsa Pork Tenderloin
This pork works well with simple summer sides such as:
Grilled zucchini or squash
Fresh corn on the cob
A green salad with citrus vinaigrette
Roasted or grilled sweet potatoes
Cauliflower rice
Steamed green beans
A tomato and cucumber salad
Frequently Asked Questions
How do you grill pork tenderloin without salt?
Coat the pork with olive oil and a flavorful salt-free seasoning blend before grilling. Ingredients such as garlic, onion, herbs, paprika, black pepper, citrus zest, and cayenne help build flavor without relying on salt. Serve the pork with an acidic topping, such as peach salsa with fresh lime juice, to brighten the finished dish.
What is the best salt-free seasoning for pork?
A balanced seasoning containing garlic, onion, herbs, paprika, pepper, and warm spices works well with pork. Zilch Nada None is an organic, salt-free all-purpose blend made with herbs and spices including onion, garlic, turmeric, paprika, coriander, oregano, thyme, cayenne, and cumin.
How long should pork tenderloin cook on the grill?
A 1- to 1¼-pound pork tenderloin generally takes approximately 14–18 minutes using a combination of direct and indirect heat. Exact cooking time depends on its thickness and the temperature of the grill, so use an instant-read thermometer rather than relying only on time.
What temperature should grilled pork tenderloin reach?
Cook pork tenderloin until the thickest part reaches 145°F, then let it rest before slicing. The temperature may rise slightly while the meat rests.
Can I make peach salsa ahead of time?
Yes. Peach salsa can be prepared up to two hours ahead and refrigerated. For the freshest texture, wait until shortly before serving to add the cilantro.
Can I use frozen peaches?
Fresh peaches provide the best texture. Thawed frozen peaches are softer and release more liquid, but they can still be used. Drain them well and gently blot away excess moisture before mixing the salsa.
Is this pork tenderloin recipe low in sodium?
The recipe does not add salt and uses a salt-free seasoning blend. Naturally occurring sodium may still be present in small amounts in the individual ingredients. Check the seasoning package and calculate the complete recipe if you need an exact sodium amount for medical dietary planning.
Get the Seasoning
This recipe is built around Zilch Nada None, Flavor Seed’s USDA Certified Organic salt-free seasoning.
It has no added salt, MSG, fillers, or anti-caking agents – just organic herbs and spices that add depth and warmth to meat, vegetables, fish, eggs, and everyday meals.