Hello Healthy Meal Preppers!

Looking for a meal that strikes the perfect balance between spicy, savory, and refreshingly sweet? This Spiced Pork Tenderloin with Avocado Salsa hits every note. The pork is coated in warm spices and roasted until juicy and tender, then topped with a zesty pineapple-avocado salsa that adds brightness and crunch to every bite.

It’s a standout option for meal prep or weeknight dinners—high in protein, low in carbs, and bursting with vibrant textures and tropical flair. Whether you're eating clean, following a low-carb plan, or simply craving something fresh and exciting, this dish is a total win.

Spiced Pork Tenderloin and Avocado Salsa Recipe:

Per serving: 353 Calories • 11.7g Carbs (3.9g Fiber) • 18.0g Fat • 36.6g Protein

10 minutes to prep, 40 minutes to cook

Ingredients

Scaled to 1 serving

• 1/2 tsp Cayenne pepper (0.9 g)

• 7/16 tbsp Salt (7.5 g)

• 6 oz Pork tenderloin (170 g)

• 1/2 tsp Allspice (1 g)

• 1/2 tsp Olive oil (2.2 g)

• 3/16 cup, chunks Pineapple (28 g)

• 1/3 medium whole Tomatoes (41 g)

• 3/16 fruit Avocados (34 g)

• 1/16 medium Onions (9.2 g)

• 3/16 tbsp Fresh cilantro (0.7 g)

• 1/16 pepper Jalapeno peppers (0.6 g)

• 1/2 tbsp Lime juice (7.5 g)

• 1/2 tbsp Orange juice (7.8 g)

• 1 tsp Olive oil (4.5 g)

Directions

Directions are for original recipe of 6 serving

1. Preheat the oven to 400°F.

2. In a bowl, combine 1.5 tablespoons of salt, allspice, and 0.5 tablespoon of cayenne. Cut the pork into three 0.75 lb loins. Pat dry and coat with the spice rub, pressing to adhere.

3. Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until hot but not smoking. Brown each pork tenderloin on all sides, about 1 minute per side. Transfer to a large roasting pan, spacing them 2 inches apart.

4. Roast in the oven until an instant-read thermometer inserted into the center of each tenderloin reads 155°F, about 20 to 25 minutes.

5. While the pork is roasting, prepare the salsa by dicing the pineapple, tomatoes, avocado, and onion. Roughly chop the cilantro and mince the jalapeno. Toss everything with lime juice, orange juice, and the remaining olive oil.

6. Let the pork rest for 5 minutes before slicing. Serve the sliced pork with the prepared salsa.