Peach Glazed Pork Tenderloin and Roasted Onion Potatoes
Directions
1. In a small mixing bowl, add the peach freezer jam made with Mrs. Wages® Sugar Free Fruit Pectin Home Jell, Dijon mustard, and minced garlic to make the glaze. Stir until combined and set aside.
2. Season the pork tenderloin with salt and pepper and use a nylon basting brush to slather the meat in the peach glaze mixture.
3. Place the pork tenderloin on a large sheet of aluminum foil and set it aside.
4. 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 potato seasoning mix.
5. Spoon the seasoned potatoes onto the foil, placing them around the pork tenderloin.
6. Seal the foil packet and let the meat and potatoes season in the refrigerator for at least one hour.
7. After the foil packet has seasoned, remove, and let sit unopened for 15 minutes on the counter.
8. 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.
9. Remove the foil packet from the grill. Leave the packet sealed and let the pork rest at least 5 minutes.
10. Once the pork has rested, carefully open the packet. Slice and serve with the potatoes.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
1. In a small mixing bowl, add the peach freezer jam made with Mrs. Wages® Sugar Free Fruit Pectin Home Jell, Dijon mustard, and minced garlic to make the glaze. Stir until combined and set aside.
2. Season the pork tenderloin with salt and pepper and use a nylon basting brush to slather the meat in the peach glaze mixture.
3. Place the pork tenderloin on a large sheet of aluminum foil and set it aside.
4. 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 potato seasoning mix.
5. Spoon the seasoned potatoes onto the foil, placing them around the pork tenderloin.
6. Seal the foil packet and let the meat and potatoes season in the refrigerator for at least one hour.
7. After the foil packet has seasoned, remove, and let sit unopened for 15 minutes on the counter.
8. 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.
9. Remove the foil packet from the grill. Leave the packet sealed and let the pork rest at least 5 minutes.
10. Once the pork has rested, carefully open the packet. Slice and serve with the potatoes.
