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Grilled Peach-Glazed Pork Tenderloin in Foil


Talk about looking fancy but being amazingly easy—not to mention delicious. Usually the pork with peach tenderloin in much more browned than this.  My gas grill conked out half way through and I had to finish it in the oven! Barb L.

Serves: 2-4


For the glaze:

1/4 cup sugar free peach or apricot preserves

1 Tbsp Dijon mustard (I suggest the regular Dijon rather than a coarser or country Dijon, but your choice!)

1/4 to 1 tsp Sriracha (Taste after the first ¼ tsp and add as desired)

3 garlic cloves, minced

For the Tenderloin:

1 peach, sliced into 8 pieces

1 pound pork tenderloin, silver skin removed

Salt and freshly ground pepper, to taste

1-1/2 pounds new potatoes or 3 medium-large potatoes, cut into chunks (skin on)

1 Tbsp Flying Olive Garlic, Gremolata, Herbs de Provence, Chipotle, Harissa, or a mild-medium Single Varietal of Choice Extra Virgin Olive Oil


In a small mixing bowl, combine the peach preserves, Dijon mustard, Sriracha, and garlic. Stir until well blended.

Season the pork tenderloin with salt and freshly ground pepper. Coat the sides with the peach mixture.

Place the pork tenderloin on a very large sheet of aluminum foil, cut about 8 slits across the top and insert the peach slices in each slit (the tenderloin will become very long when you do this.) Set aside.

Cut the new potatoes in half (or chunks for larger), place in a bowl, season with salt and pepper, and toss with 1 Tbsp of Flying Olive Extra Virgin Olive Oil of Choice.

Transfer the potatoes to the 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 the refrigerator and it 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 degrees F.

Cook for 25 to 30 minutes, turning, until internal temperature of pork reaches at least 150 degrees F.

Remove the pork and potato packet from grill and let stand a few minutes before serving.

Submitted by Barb L.