Peach-Glazed Pork Tenderloin And Potatoes
With juicy pork tenderloin, seasoned potatoes, and a sweet and tangy peach glaze, this grilled foil packet meal's sure to be a hit and will have your family asking for more!
Servings: 4
Ingredients
- ¼ cup peach freezer jam made with Mrs. Wages® Sugar Free Fruit Pectin Home Jell® or peach preserves
- 1 tablespoon Dijon mustard
- 3 cloves minced garlic
- 1 pound pork tenderloin
- salt and pepper to taste
- 1 pound new potatoes
- 1 tablespoon vegetable oil
- 1 packet Mrs. Wages® Roasted Onion Potato Seasoning Mix
Instructions
- In a small mixing bowl, add the peach jam, Dijon mustard, and mixed garlic to make the glaze. Stir until combined and set aside.
- Season the pork tenderloin with salt and pepper and use a nylon basting brush to slather the meat in the peach glaze mixture.
- Place the pork tenderloin on a large sheet of aluminum foil and set it aside.
- Wash and slice the potatoes in half. Place them in a clean mixing bowl and drizzle lightly with vegetable oil. Toss until evenly coated and stir in one pack of Mrs.Wages® Roasted Onion Potato Seasoning Mix.
- Spoon the seasoned potatoes onto the foil, placing them around the pork tenderloin.
- Seal the foil packet and let the meat and potatoes season in the refrigerator for at least one hour.
- After the foil packet has seasoned, remove and let sit unopened for 15 minutes on the counter.
- Preheat your grill to 425°F. Once the grill is ready, place the foil packet on the heat and cook for 25-30 minutes or until the internal temperature of the pork reaches at least 145°F
- Remove the foil packet from the grill. Leave the packet sealed and let the pork rest for at least 5 minutes.
- Once the pork has rested, carefully open up the packet. Slice and serve with the potatoes.