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.
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.
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.