Kitchen notes · a little help before you start
Grilled Pork Tenderloin and Potatoes in Foil
Sweet peach and a little Sriracha heat make this pork especially appealing. There are peach slices tucked into the tenderloin as well as a glaze on the outside, with potatoes alongside. Opening the foil reveals a dinner with a sunny, sweet-savory character that's easy to look forward to.
- Prep
- 60 min
- Cook
- 30 min
- Total
- 90 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: over 30 minutes · Total: over 60 minutes
A few quick notes
1. Mix the glaze completely
Stir the preserves, Dijon, Sriracha and garlic together before coating the seasoned pork.
2. Tuck in the peaches
Cut slits across the top of the tenderloin and insert the sliced peach before adding potatoes.
3. Check the pork temperature
Use the stated internal-temperature target when deciding whether the packet is ready to leave the grill.
Get to know the ingredients
Peach preserves
The listed sugar-free preserves make the glaze with mustard, garlic and Sriracha.
Chopped baby potatoes
Toss the chopped potatoes with oil, salt and pepper, then arrange them around the pork.
Fresh peach slices
Place the slices inside the slits in the tenderloin rather than mixing them into the glaze.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Grilled Pork Tenderloin and Potatoes in Foil
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before opening
Let the packet stand briefly after grilling before opening it and serving the pork and potatoes.
A little more help as you go
Preheat the grill
Let the grill heat with its main burners on high before putting the packet on.
Prep the packet ahead
You can seal and refrigerate the assembled packet before grilling.
A few questions you might have
Where do the potatoes go?
Arrange the seasoned, oiled potatoes around the pork tenderloin on the foil.
Does the peach go into the sauce?
Mix preserves into the glaze; tuck the separate peach slices into slits in the pork.
Can I assemble this ahead?
Yes, you can seal the packet and refrigerate it ahead of time.
Should I turn the packet?
Yes, turn it during grilling as directed while checking the pork's internal temperature.
Can I add glaze at serving?
The directions suggest making additional glaze if you'd like some to serve over the pork.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
