Succulent pork tenderloin is slathered in peach preserves, minced garlic, sriracha sauce and more, wrapped in foil with lightly seasoned potatoes, then seared on the grill! This easy Foil Packed Pork Tenderloin and Potatoes Dinner is a sweet and spicy dinner everyone loves.
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Easy Grilled Pork Tenderloin and Potatoes
Whether it’s summer, spring or fall, I have a hard time keeping my hands off the grill. There are so many things I love to cook on it, and this foil packed pork tenderloin dinner is definitely a top favorite. The way the peach preserves glaze the surface of the tender meat while the fresh peach slices infuse the inside with flavor is truly magical!
Between the fruitiness of the peaches, the tanginess of the dijon mustard, the touch of spice from the sriracha and the hint of garlic, there’s no shortage of mouthwatering flavor. And that juicy tenderloin is just the beginning! It’s nestled into the foil packet with mildly seasoned potatoes before it’s all seared to perfection on the grill.
What Exactly is Pork Tenderloin?
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). Although it sounds similar, pork loin is a totally different cut of meat that won’t work for this recipe.
Round up the following ingredients to get started on this hearty meal. Refer to the recipe card toward the bottom of this post for specific amounts.
- Sugar-Free Peach Preserves
- Dijon Mustard
- Sriracha Sauce: Use your go-to brand.
- Garlic: Freshly minced.
- Peach: Cut into slices (no need to peel it).
- Pork Tenderloin
- Salt & Pepper: To season the potatoes.
- New Potatoes: Also known as baby potatoes or creamers.
- Olive Oil
How to Make Foil Packed Pork and Potatoes
This dish requires minimal effort and very little cleanup. It’s great for busy weeknights, camping, picnics and cookouts!
- Make Glaze: Combine the peach preserves, dijon mustard, sriracha and garlic in a small mixing bowl. Stir until everything is thoroughly combined.
- Season Pork: Season the tenderloin with salt and pepper, then coat it with the peach mixture.
- Add Peach Slices: Place the pork on a large sheet of aluminum foil, cut several slits across the top, then insert a peach slice into each cavity.
- Season Potatoes: Cut the new potatoes in half, place them into a bowl, season them with salt and pepper, then toss with a tablespoon of olive oil.
- Wrap Pork & Potatoes in Foil: Transfer the potatoes to the sheet of foil, arranging them around the pork tenderloin. Seal the foil packet well and place it in the refrigerator for an hour or two.
- Preheat Grill: 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.
- Remove Foil Packet From Fridge: Remove the foil packet from the fridge and let it stand at room temperature for about 15 minutes. DO NOT OPEN THE PACKET.
- Cook: Place the foil packet onto the high-heat grill (about 425°F). Grill the pork tenderloin and potatoes for 25-30 minutes, turning the packet every now and then, until the internal temperature of the pork reaches at least 150°F.
- Let Rest & Enjoy! Remove the foil packet from the grill and let it stand for a few minutes before you open it up and serve. If you’d like, make some additional glaze to serve over the pork tenderloin.
How Can I Tell When My Pork is Done?
I’m glad you asked! 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.
Tips for Success
I have a few tips and tricks to help you make the tastiest pork tenderloin with peaches ever. Let’s get into them!
- The Chilling Process is Key: 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 At All Times When Grilling: 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.
- Do Not Open the Packet: 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 Everything 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.
Got a big appetite? Pair your grilled pork tenderloin and potatoes with one (or more!) of the following dishes.
- Serve with Grilled Asparagus: If you’re in the mood for something fresh and green, this Easy Grilled Asparagus is calling your name! It’s seasoned with freshly squeezed lemon juice and grated parmesan cheese.
- Pair with Mimosas: Peaches and citrus fruits compliment each other in such a refreshing way. And nothing is more refreshing than a Homemade Mimosa!
- Make Grilled Peach Shortcakes for Dessert: The peachy goodness infused into this pork is so divine, it’ll likely leave you wanting more. Follow it up with these Grilled Peach Shortcakes to further satisfy your sweet tooth.
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.
Does This Freeze Well?
As long as you store the pork and potatoes properly, this dish does great in the freezer.
Wrap the cooled meat in a tight layer of plastic wrap and freeze it in a heavy-duty storage bag or airtight container. Place the cooled potatoes into an airtight container and freeze them.
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.
More Pork Recipes To Try
- Air Fryer Pork Tenderloin
- Baked Bone-In Pork Chops
- Bacon Wrapped Pork Tenderloin
- Quick Pork Carnitas
Foil Packed Pork Tenderloin and Potatoes Dinner
- 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
- In a small mixing bowl combine peach preserves, dijon mustard, sriracha, and garlic; mix and stir until thoroughly incorporated.
- Season pork tenderloin with salt and fresh ground pepper and coat with the peach mixture.
- 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.
- 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.
- Seal the foil packet well and place in the refrigerator for an hour or two.
- 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.
- 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.
- Remove from 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.
- 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.
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.