You must try this Peach-Glazed Pork Tenderloin & Parmesan Crispy Potatoes. This is the perfect dinner combo that’s pretty easy to put together and make a big statement.
The tenderloin is grilled to perfection with a luscious peach glaze. The roasted potatoes are like magic, with a crispy Parmesan crust and perfectly moist interior.
With minimal prep time and a few simple ingredients, you’ll have a delicious, well-rounded dinner on the table in no time.
Helpful Tips
- Choose the right pork tenderloin: Look for a tenderloin that is uniform in size for even cooking. Trim excess fat for a leaner dish.
- Baste the tenderloin: Make sure you baste the tenderloin multiple times while grilling so the meat gets a beautiful glaze on the outside.
- Perfectly roasted potatoes: Cut the potatoes into uniform pieces to ensure they cook evenly, and don’t overcrowd the baking sheet to achieve that perfect crispy texture. It’ll take longer in the oven than you think, so don’t rush it.
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Peach Glaze Pork Tenderloin & Parmesan Crispy Potatoes
Ingredients
For the pork tenderloin:
- 1/2 cup (118 ml) peach jam
- 2 tablespoons (30 ml) Dijon mustard
- 2 tablespoons (30 ml) freshly squeezed orange juice
- 1/4 teaspoon (1.5 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1.5 – 2 pound (680 g) pork tenderloin
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 1 tablespoon (0.4 g) chopped fresh cilantro leaves for garnish
For the potatoes:
- 1 pound (454 g) baby potatoes Yukon Gold or red potatoes work well
- 2 tablespoons (30 ml) melted butter
- 1/2 teaspoon (1.5 g) garlic powder
- 1/2 teaspoon (1 g) onion powder
- 1/2 teaspoon (1 g) Spanish or smoked paprika
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/2 cup (50 g) Parmesan cheese finely grated
- Chopped fresh parsley for garnish
Instructions
For the pork tenderloin:
- In a bowl, whisk together the peach jam, Dijon mustard, orange juice, salt and pepper.
- Preheat your grill to high heat, about 475° to 500°F(250° to 260°C).
- Coat pork with olive oil and season with salt and pepper. Sear on both sides for 4 minutes without moving. Lower heat to medium-high, about 375° to 425°F(190° to 220°C) . Brush with peach glaze. Continue cooking for 4 more minutes per side, brushing with peach glaze when you flip.
- Total cook time will depend greatly on the size and thickness of your tenderloin so use an instant-read meat thermometer to check the temperature. Remove when it reaches 130°-140° F(55° to 60°C) internal temperature, depending on your preference.
- Let rest for 10 minutes. Slice the tenderloin and arrange on a serving platter. Drizzle with the peach glaze before serving.
For the potatoes:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the baby potatoes thoroughly and dry them with a kitchen towel. Cut them in half.
- In a large bowl, combine the butter, garlic powder, onion powder, paprika, parsley, salt, and pepper. Add the potatoes to the bowl and toss them until they are evenly coated with the oil and seasoning.
- Dip the cut end of each potato in the grated Parmesan and set it parmesan-side-down on the baking sheet. Make sure they are not overcrowded for maximum crispiness.
- Roast the potatoes for about 30 minutes. They should be golden brown and crispy on the outside. Total time will depend on how large the potatoes were, so cook until they are crispy but tender to squeeze. If you notice the cheese is browning too quickly, turn down the heat.
- Remove the potatoes from the oven and let them cool slightly before serving.
Notes
- Look for a tenderloin that is uniform in size for even cooking. Trim excess fat for a leaner dish.
- Make sure you baste the tenderloin multiple times while grilling so the meat gets a beautiful glaze on the outside.
- Cut the potatoes into uniform pieces to ensure they cook evenly, and don’t overcrowd the baking sheet to achieve that perfect crispy texture. It’ll take longer in the oven than you think, so don’t rush it.
Nutrition
Before You Go
Since you made it to the end of this article, you might be looking for more main dish and side dish dinner combos. Here are a few more articles we think you might enjoy.
- Mediterranean Salmon Skewers & Creamy Cucumber Pasta Salad
- Garlic Butter Pork Chops with Elevated Mac & Cheese
- Lemon Butter Cod with Toasted Asparagus Salad
- Street Corn Fried Chicken Tacos with Green Chili Rice
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
