Peach Glaze Pork Tenderloin & Parmesan Crispy Potatoes
Peach-glazed pork tenderloin and parmesan crispy potatoes features perfectly grilled pork tenderloin with a luscious peach glaze. The roasted potatoes are like magic, with a crispy Parmesan crust and perfectly moist interior.
Servings: 4 Servings
Calories: 552kcal
Ingredients
For the pork tenderloin:
- 1/2 cup peach jam
- 2 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1.5 - 2 pound pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh cilantro leaves for garnish
For the potatoes:
- 1 pound baby potatoes Yukon Gold or red potatoes work well
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Spanish or smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup 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.
Video
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
Calories: 552kcal | Carbohydrates: 52g | Protein: 43g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 1455mg | Potassium: 1240mg | Fiber: 4g | Sugar: 22g | Vitamin A: 433IU | Vitamin C: 30mg | Calcium: 192mg | Iron: 3mg