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Export 7 ingredients for grocery delivery
Step 1
In a small mixing bowl combine peach preserves, dijon mustard, sriracha, and garlic; mix and stir until thoroughly incorporated.
Step 2
Season pork tenderloin with salt and fresh ground pepper and coat with the peach mixture.
Step 3
Place the pork tenderloin on a large sheet of aluminum foil, cut several slits across the top and insert peach slices in each slit. Set aside.
Step 4
Cut the new potatoes in half, place in a bowl, season with salt and pepper, and toss with a tablespoon of olive oil.
Step 5
Transfer potatoes to prepared foil, arranging them around the pork tenderloin.
Step 6
Seal the foil packet well and place in the refrigerator for an hour or two.
Step 7
Preheat your grill for 10-15 minutes with all the main burners on high.
Step 8
Remove prepared foil packet from refrigerator and let stand at room temperature for about 15 minutes. DO NOT OPEN THE PACKET.
Step 9
Place the foil packet over high heat on the grill; about 425°F.
Step 10
Cook for 25-30 minutes, turning, until internal temperature of pork reaches at least 150°F.
Step 11
Remove from grill and let stand a few minutes.
Step 12
Open up the packet and serve. If you'd like, make additional glaze to serve over the pork tenderloin.
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