Solve the dilemma of “what’s for dinner?” with peach-glazed pork tenderloin and potatoes. With juicy pork, seasoned potatoes, and a sweet and tangy glaze, this easy grilled meal will have your family asking for more!
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Dinnertime Made Simple
Mrs. Wages® has been a trusted name in the kitchen for over 70 years and has been my go-to brand for home canning products for as long as I can remember.
But did you know that they also have a full line of Instant Mixes? Mrs. Wages® Instant Mixes that help me make dinnertime favorites, like this simple grilled foil packet meal, fast!
Peach-Glazed Pork Tenderloin And Potatoes
Grilled meals are a staple in our house during the summer and early fall. Because, let’s face it, when the temps are hovering near triple digits and the humidity is through the roof, the last thing I want to do is turn on the oven. Ooph!
I love how easy this meal of peach-glazed pork tenderloin and potatoes is to make. But most of all, since it’s grilled in a foil packet, I love how easy it is to clean up.
I don’t know about you, but fewer dishes are always a win in my book!
With juicy pork, seasoned potatoes, and a sweet and tangy peach glaze, this is one recipe that’s sure to have your family asking for more.
So fire up the grill and get ready to make this simple foil packet meal for dinner tonight.
Ingredients For Peach-Glazed Pork Tenderloin And Potatoes
- 1/4 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
How To Make Peach-Glazed Pork Tenderloin And Potatoes
To start, mix up the glaze for the tenderloin. The glaze is easy to make and the flavor is out of this world. It’s the perfect combination of sweet and tangy.
Add the peach jam, Dijon mustard, and minced garlic into a small glass mixing bowl. Use a wooden spoon to stir well until the ingredients are combined, and then set the glaze to the side.
CookingTip: Use Mrs. Wages® Sugar Free Fruit Pectin Home Jell® or Mrs. Wages® No Cook Freezer Jam Fruit Pectin to make your own freezer jam – no fancy canning equipment needed!
(You can find the recipe on the Mrs. Wages® website HERE. )
Next, season the pork tenderloin with salt and pepper. Then, use a nylon basting brush to slather the pork in the peach glaze mixture.
Place the pork tenderloin on a large sheet of aluminum foil and set it to the side.
Then, wash and cut each potato in half. Place the potatoes in a clean glass bowl and drizzle lightly with vegetable oil.
Toss until the potatoes are evenly coated, and then gently stir in one packet of Mrs. Wages® Roasted Onion Potato Seasoning Mix.
Spoon the seasoned potatoes onto the foil, placing them around the peach-glazed pork tenderloin.
Once both the pork tenderloin and the potatoes have been added to the foil packet, seal it and place it in the refrigerator to chill for one hour.
How To Grill The Pork and Potato Foil Packet
After the tenderloin and potatoes have chilled for one hour, remove the foil packet from the fridge and let it sit, unopened, for 15 minutes.
While you wait, preheat your grill to about 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
Food Safety Tip: The safe internal cooking temperature of fresh pork cuts like chops, roasts, and tenderloin is 145℉. Always use a digital cooking thermometer to check for doneness.
When the pork is thoroughly cooked, remove the foil packet from the grill. Leave the packet sealed and let the pork rest for at least 5 minutes.
While the meat rests, you can make some extra peach glaze to drizzle over the pork.
Once the pork has rested, carefully open up the packet with silicone oven mitts. Slice the pork and serve with the seasoned potatoes while hot.
How To Store Leftovers
To store your leftover peach-glazed pork tenderloin and potatoes, put the cooled meat in an airtight container and store it in the fridge for up to 3-4 days. The potatoes should be placed into a separate storage container. They will keep in the fridge for about 5 days.
More Grilled Favorites
If you like this recipe check out one of my other grilled favorites, steak and vegetable kabobs. And visit the Mrs. Wages® website or follow them on Instagram for more easy meal ideas.
Enjoy!
Recipe for Peach-Glazed Pork Tenderloin And Potatoes
Peach-Glazed Pork Tenderloin And Potatoes
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.
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Can you bake it in the oven instead of the grill at 425 degrees?
Hi Susan, I’ve only ever made this recipe on the grill, but I’m certainy you coudl do it in the oven. You may just need to adjust the cook time slightly. If you try it in the oven I’d love to know how it turns out!
OMG! this looks devine, I cannot wait fro my hubby to make this for me. The recipe just got sent to him.
Yum! I hope you enjoy it!
I love the combination of peach and pork, especially alongside those delectable potatoes. I must try this one!
It’s so darn good! I hope you enjoy it!
Peach glaze…yes please!!! This looks so delicious and such an easy recipe too! Thanks you for sharing Jen, pinning for later.
Thanks so much, Heidi. I hope you enjoy it!
Wow! You had me at peaches! I’ll bet this tastes amazing. I’ll have to look to see if I can find Mrs. Wages here in NC!
Thank you, Anne. If you can’t find it in-store, you can order on Amazon or from the Mrs. Wages website!😉
Jen!! This looks AMAZING!!! and nothing says end of summer like peaches! PS You’re an amazing food photographer. Everything you photograph looks sooo delicious!! Just thought you needed to know how wonderful you are just incase you haven’t heard it recently!
Thank you, Aliya! It is SO darn good and the perfect way to move from summer into fall. Especially if you have peaches to can and want to make some homemade freezer jam (which I highly recommend..yum!😋) Thank you so much for your incredibly kind words. I love to create and share recipes here, so I’m glad you enjoy them. I often feel like the photos don’t do the recipes justice, but your comment just made my day.🥰