Grilled Peach Glazed Pork Tenderloin with Foil Packet Potatoes Recipe
There is nothing quite like the harmonious blend of sweet and savory in this grilled peach glazed pork tenderloin served alongside perfectly seasoned foil packet potatoes. This recipe captures the essence of summer with its enticing flavors and ease of preparation. Whether you’re a barbecue aficionado or a kitchen novice, this dish is bound to impress and become a new favorite in your culinary repertoire.
Growing up, summer evenings were synonymous with barbecues in our backyard. My family would gather around, and my father would fire up the grill, turning ordinary meats into sizzling masterpieces. One summer, we experimented with adding summer fruits to our dishes, and that’s when this recipe was born. The first bite of juicy pork tenderloin glazed with caramelized peaches brought an unexpected delight. It quickly became a family staple, one that transports me back to those cherished memories every time I make it.
Why You’ll Love This Recipe
This recipe is not only delicious but also versatile and straightforward to prepare. The sweet-salty flavor profile of the juicy pork tenderloin complements the subtle and satisfying aroma of herbs from the foil packet potatoes, creating a dish that is as enjoyable to eat as it is to cook. The peach glaze adds a gourmet touch without any fuss, making it perfect for both casual dinners and dinner parties. Plus, the cleanup is easy, thanks to the foil-wrapped potatoes.
Ingredients Notes
When selecting a pork tenderloin, look for one with a good layer of fat as it will enhance tenderness and flavor. Fresh peaches are preferred for the glaze due to their natural sweetness, but canned peaches in juice can also be used if fresh ones are not available. As for the potatoes, baby red or fingerling potatoes work great as they hold their shape well when roasted. Make sure to stock up on fresh herbs like rosemary and thyme to elevate the dish with their fresh, fragrant aroma.
Recipe Steps
Step 1
Preheat your grill to medium-high heat. While the grill is warming up, prepare the pork tenderloin by trimming any excess fat and patting it dry. Season with salt and pepper generously.
Step 2
In a small saucepan, combine diced peaches, honey, balsamic vinegar, and a pinch of salt. Cook over medium heat until the peaches break down to form a thick glaze, about 10-15 minutes. Stir occasionally to prevent sticking.
Step 3
Wrap the potatoes in heavy-duty foil, adding olive oil, rosemary, thyme, salt, and pepper. Ensure they are sealed tightly before placing them on the grill.
Step 4
Place the seasoned pork tenderloin on the grill. Sear on all sides for about 3 minutes per side, brushing with the peach glaze as it cooks. Continue to grill until the internal temperature reaches 145°F (63°C).
Step 5
Remove the pork from the grill and let it rest for about 5 minutes before slicing. Serve with the foil packet potatoes alongside, and drizzle over the remaining peach glaze.
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Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in an oven at 300°F (150°C) until heated through, to avoid drying out the meat. The pork tenderloin and potatoes also freeze well for up to 2 months; just be sure to wrap them tightly in foil and then place in a freezer-safe bag. When ready to enjoy, thaw overnight in the fridge before reheating.
Variations & Substitutions
If peaches are not in season, apricots or nectarines can be used as a delicious alternative. For those avoiding sugar, replace honey with a low-carb sweetener. Vegetarians can enjoy the foil packet potatoes on their own as a hearty side dish, with the addition of grilled seasonal vegetables for extra flavor.
Serving Suggestions
This dish is perfect for a cozy family dinner or a summer garden party. Pair it with a crisp green salad or grilled asparagus for a vibrant, seasonal meal. A chilled white wine, such as a Sauvignon Blanc, complements the flavors beautifully without overpowering them.
Frequently Asked Questions
How can I tell when the pork tenderloin is fully cooked?
Pork tenderloin should be cooked to an internal temperature of 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the meat. After removing from the grill, remember to let it rest for a few minutes; this allows the juices to redistribute, ensuring a tender, juicy result.
Can I prepare the glaze in advance?
Yes, the peach glaze can be made a day or two in advance. Store it in an airtight container in the refrigerator. When ready to use, simply reheat it gently on the stove or microwave until it reaches a pourable consistency. Preparing the glaze ahead of time can save you valuable prep time on the day of your cookout.
What if I don’t have access to a grill?
You can easily adapt this recipe for indoor cooking by using a grill pan or skillet for the pork tenderloin. Follow the same steps to sear and glaze the tenderloin, then roast in a preheated oven at 400°F (200°C) until it reaches the desired temperature. The foil packet potatoes can also be baked in the oven alongside the pork.
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Grilled Peach Glazed Pork Tenderloin with Foil Packet Potatoes Recipe
Ingredients
Main Ingredients
- 1.5 pounds pork tenderloin
- 0.5 cup peach preserves
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 pound baby potatoes quartered
Instructions
Preparation Steps
- Preheat the grill to medium-high heat.
- In a small bowl, mix together the peach preserves, Dijon mustard, and garlic powder.
- Season the pork tenderloin with salt and pepper. Grill for 20 minutes, turning occasionally.
- Brush the peach glaze over the pork during the last 5 minutes of grilling.
- For the potatoes, place them in a foil packet with olive oil, salt, and pepper. Cook on the grill for 25 minutes.
Notes
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