Grilled Pork Tenderloin and Potatoes in Foil
You'll love this easy grilled pork tenderloin and potatoes recipe! Juicy pork tenderloin is slathered in a sweet and spicy peach glaze, wrapped in foil with lightly seasoned potatoes, then seared on the grill.
Servings: 4 servings
Equipment
Ingredients
- ¼ cup sugar free peach preserves
- 1 tablespoon Dijon mustard
- 1/2 to 1 teaspoon Sriracha or to taste
- 3 garlic cloves minced
- 1 peach sliced
- 1 pound pork tenderloin
- salt and fresh ground pepper to taste
- 4 cups chopped baby 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 freshly ground black 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. Season the chopped potatoes with salt and pepper and toss with a tablespoon of olive oil in a bowl. Transfer the potatoes to the foil, arranging them around the pork tenderloin.
- Prepare for grilling. Preheat your grill for 10-15 minutes with all the main burners on high.
- 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 145°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.
Notes
- Make Ahead: You can seal the foil packet well and place it in the refrigerator for 2 to 8 hours. Remove the prepared foil packet from the refrigerator and let it stand at room temperature for about 15 minutes or while the grill preheats. DO NOT OPEN THE PACKET.
- 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
Serving: 1g | Calories: 322kcal | Carbohydrates: 30.5g | Protein: 28g | Fat: 10.4g | Saturated Fat: 2.3g | Cholesterol: 68.2mg | Sodium: 65mg | Fiber: 2g | Sugar: 1.2g
