Foil Packed Pork Tenderloin Dinner
Jun 01, 2016, Updated Aug 20, 2023
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This grilled pork tenderloin and potatoes in foil is an all-in-one dinner with juicy pork slathered in a sweet and spicy peach glaze, wrapped in foil with lightly seasoned potatoes, then cooked on the grill!
I’m a big fan of foil pack dinners in the summertime! You might also like this grilled salmon in foil with rice, my juicy shrimp foil packets, and these BBQ chicken foil packets with vegetables!
Whether it’s summer, spring, or fall, I have a hard time keeping my hands off the grill. Today’s EASY pork foil packet dinner combines juicy grilled pork tenderloin and grilled potatoes in foil into a complete meal-in-one. Grilling pork tenderloin in foil locks in the delicious flavors of the sweet and spicy peach glaze, while the potatoes come out perfectly steamed. I can bet you’ll have this recipe on repeat!
Why You Should Be Grilling Pork Tenderloin and Potatoes in Foil
- Sweet, savory, spicy. I make the glaze from fruity peaches, tangy Dijon mustard, fiery sriracha, and garlic. There’s no shortage of mouthwatering flavor.
- Infused with flavor. The glaze coats the outside of the pork while fresh peach slices infuse the meat. Grilling inside foil locks in those flavors and makes the meat ultra-tender. It’s magical.
- Choose your veggies. And that juicy tenderloin is just the beginning! It’s nestled into a foil packet with mildly seasoned potatoes before it’s all seared to perfection on the grill. You can swap in any vegetables your heart desires.
- Minimal effort. Cooking in foil takes very little effort and hardly any cleanup. It’s my kind of meal for busy weeknights, camping, picnics, and cookouts!
Ingredients You’ll Need
These are my notes on the ingredients I use to make my pork tenderloin foil packets. Like my steak and potato foil packs, this recipe is very customizable from the veggies you use to the marinade. Scroll down to the printable recipe card after the post for the full ingredients list with amounts, followed by an overview of the recipe steps.
- Peach Preserves – Apple preserves or homemade rhubarb chutney would also go great with the pork.
- Dijon Mustard – You can swap this for yellow mustard or hot brown mustard if you’d like.
- Sriracha Sauce – Or your preferred brand of hot sauce. You can substitute chili flakes or cayenne pepper, or omit the hot sauce altogether if you’re sensitive to spice.
- Garlic – Freshly minced. Substitute 1/4 teaspoon per fresh clove if needed.
- Fresh Peaches – Cut into slices (no need to peel them).
- Pork Tenderloin – You’ll find pork tenderloin in most grocery stores. Ask your butcher for advice on choosing the right cut and the size you’ll need. See below.
- New Potatoes – Also known as baby potatoes or creamer potatoes. You can use larger kinds, like russets, though you’ll need to cut the potatoes into smaller pieces.
- Olive Oil – Or your choice of cooking oil.
Pork Tenderloin vs. Pork Loin
Pork tenderloin is a cut of pork that runs along the spine from the shoulder to the back legs. It’s narrow, lean, and ultra-tender, hence its name.
Note that although it sounds similar, pork loin is a different cut of meat that takes much longer to cook (which is why I use the crock pot or roast it in the oven). Pork loin won’t work in this foil packet recipe.
Foil Pack Tips for Success
- Chill the foil packs before grilling. Refrigerating the prepared foil packet for an hour or two allows the seasonings to sink in. Letting it stand at room temperature prepares the cold meat and potatoes for the high heat of the grill. Don’t skip either step!
- Use tongs and grill carefully. Don’t handle the hot foil packet with your hands; utilize those tongs for your protection. As they say, it’s better to be safe than sorry.
- Don’t open the foil too soon. The foil packet must remain sealed until you open it slightly to check the temperature of the meat, and then it should be closed again until you’re ready to serve. This ensures that nothing seeps out and that no heat escapes from the packet.
- Let the pork rest after cooking. Remember to let the packet sit undisturbed for about 5 minutes before you open it up and cut the pork. This way, the meat is sure to come out wonderfully tender and juicy.
Serving Suggestions
If you’re looking to round out your dinner even more, pair your grilled pork tenderloin and potatoes with easy summer sides like grilled asparagus or corn on the cob. I also love this easy pasta salad and this fresh cucumber onion salad. These foil packs are great to take camping to cook on the open fire, served with homemade dinner rolls.
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Grilled Pork Tenderloin and Potatoes in Foil
Ingredients
- 1/4 cup sugar free peach preserves
- 1 tablespoon dijon mustard
- 1/2 to 1 teaspoon Sriracha
- 3 garlic cloves, minced
- 1 peach, sliced
- 1 pound pork tenderloin
- salt and fresh ground pepper, to taste
- 1-1/2 pounds new potatoes
- 1 tablespoon olive oil
Instructions
- Make the glaze. In a small mixing bowl, combine peach preserves, Dijon mustard, sriracha, and garlic; mix and stir until thoroughly incorporated.
- Season the pork. Season pork tenderloin with salt and fresh ground pepper and coat with the peach mixture.
- Add the peach slices. Place the pork tenderloin on a large sheet of aluminum foil, cut several slits across the top and insert peach slices in each slit. Set aside.
- Add the potatoes. Cut the new potatoes in half, place in a bowl, season with salt and pepper, and toss with a tablespoon of olive oil. Transfer potatoes to prepared foil, arranging them around the pork tenderloin.
- Chill. Seal the foil packet well and place it in the refrigerator for an hour or two.
- Prepare for grilling. Preheat your grill for 10-15 minutes with all the main burners on high. Remove prepared foil packet from refrigerator and let stand at room temperature for about 15 minutes. DO NOT OPEN THE PACKET.
- Grill. Place the foil packet over high heat on the grill (about 425°F). Cook for 25-30 minutes, turning, until internal temperature of pork reaches at least 150°F.
- Rest and serve. Remove from the grill and let stand a few minutes. Open up the packet and serve. If you'd like, make additional glaze to serve over the pork tenderloin.
Equipment
Notes
- To Store: Place cooled pork into an airtight container and store in the fridge for 3-4 days. Don’t leave at room temperature for longer than 2 hours. Refrigerate cooled potatoes in an airtight container for up to 5 days.
- To Reheat: Wrap pork & potatoes in foil, let rest at room temperature for 15 mins, then grill over medium heat for 20-25 minutes. Turn packet throughout to promote even heating.
- To Freeze: Wrap cooled meat in a tight layer of plastic wrap and freeze in a heavy-duty storage bag for up to 3 months. Place cooled potatoes into an airtight container and freeze for up to 4 months. Thaw in the fridge overnight before reheating.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Grill Pork Tenderloin and Potatoes in Foil
Ready to get your pork dinner to the grill? Here are the steps and what to expect.
- Make the glaze. Stir the peach preserves with Dijon mustard, sriracha, and garlic.
- Season the pork. Next, season the pork tenderloin with salt and pepper. Brush the glaze generously on top.
- Add the peach slices. Place the pork tenderloin onto a large sheet of aluminum foil. Use a sharp knife to cut slits across the top of the tenderloin, and insert a peach slice into each slit.
- Add the potatoes. Cut the potatoes in half, then toss them with olive oil, salt, and pepper to coat. Arrange the potatoes around the pork tenderloin.
- Wrap it up. Afterward, fold and seal the foil packet closed. Place it in the refrigerator to chill for 1-2 hours. Take the foil packet out of the fridge about 15 minutes before you plan to grill it.
- Grill. Place the foil packet onto the preheated grill over high heat (425ºF). Grill for 25-30 minutes, turning partway through. Once the packet has been chilling for at least an hour, preheat your grill for 10-15 minutes with all of the main burners on high.
- Rest and serve. Move the foil packet from the grill and let it rest for 5 minutes. Carefully peel open the packet afterward (be careful of the hot steam inside) and serve! If you’d like, make some additional glaze to drizzle over the pork tenderloin when serving.
How Can I Tell When My Pork is Done?
I always suggest using an instant-read thermometer to check the doneness of your meat. Once the internal temperature of the thickest part of the tenderloin reaches 150°F, it’s good to go. Remove the foil packet from the grill when you check, and be careful not to burn yourself.
Storing and Reheating Leftovers
- Fridge. Once the pork and potatoes have cooled, place them into an airtight container and store them in the fridge. Don’t leave the pork at room temperature for longer than 2 hours. The meat will last for 3-4 days, and the potatoes will last for up to 5.
- Reheat. To reheat your pork and potatoes, wrap them in foil once again, let them sit at room temperature for 15 minutes, then grill them over medium heat for 20-25 minutes. Turn the packet throughout the process to promote even heating.
- Freeze. You can freeze the cooled pork and potatoes in separate heavy-duty storage bags or airtight containers. The pork will last for up to 3 months, and the potatoes will last for up to 4. Thaw everything out in the fridge overnight before reheating.
Hi Katerina,
What a wonderful sounding recipe! My Dad loves peaches and I would love to make this for him. Do you think it would be okay if I don’t use the grill? I’m a little limited on using a grill at the moment and wondered how well it would taste without using it? I’m dying to try this!
Hi Whitney! You can definitely make it in the oven! Lucky dad! 😉 I’d cook the pork at 425F for about 30 minutes. You want to make sure the meat reaches a temp of 150F or above and that the potatoes are thoroughly cooked inside the foil. Hope this helps!
I’m all about the spicy peaches….this looks fantastic!
What a great idea! I’ve never paired peaches with chicken. I bet it tastes amazing. Can’t wait for peach season here in PA.
This will be a summer favorite! Love the grilled peaches and pork flavor combo!
I make foil packet lunch and dinners all the time but I have never tried this peach variation. Gotta remember this for next week’s potluck 😉
I am so making this! SOON! I don’t know why I never grill in foil packets, but it is definitely time to start. If it eliminates some of my clean up time, I’m all over it. 🙂
These look sooooo good! I’m ready for summer grilling and these will be on the menu for sure!
Oh yes! Love finding more recipes to use with the grill this time of year. Can’t wait to try it!
This looks soooo good! Peaches and pork were meant to go together!
I feel the same way when summer hits! I literally wnt to BBQ everything all the time! pS. LOVE THESE!!