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.