Go Back
+ servings
Grilled pork tenderloin inside of a foil pack with grilled baby potatoes

Foil Packed Pork Tenderloin Dinner

Katerina | Diethood
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 Dinner is a sweet and spicy godsend.
Servings : 4
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins


  • 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.


  • Grill


  • 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.


Serving: 1 g | Calories: 322 kcal | Carbohydrates: 30.5 g | Protein: 28 g | Fat: 10.4 g | Saturated Fat: 2.3 g | Cholesterol: 68.2 mg | Sodium: 65 mg | Fiber: 2 g | Sugar: 1.2 g | Net Carbs: 29 g

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.

Course: Dinner
Cuisine: American
Keyword: grilled potatoes in foil, grilling pork tenderloin, how to grill pork tenderloin