The Peach glazed pork tenderloin foil packet recipe is one of my favorite meals. It is a perfect blend of sweet and savory flavors. The tenderloin pork is the star of the show. The peach glaze, made with a mixture of peaches, brown sugar, soy sauce, Peach brandy and spices adds to the depth of flavor that is simply irresistible. When cooked to perfection in a foil packet, the result is a juicy, fall-apart tenderloin.
The ingredients are easily accessible, and the preparation is a breeze. This makes it an ideal option for a quick campfire dinner. The peach glaze can be made ahead of time, and the tenderloin can be seasoned and wrapped in foil, ready to be thrown on the grill or campfire.
When cooking the Peach glazed pork tenderloin foil packet recipe, the key is to achieve a perfect balance of heat and cooking time. A medium-high heat is essential to ensure that the inside remains juicy and tender. The foil packet method allows for even cooking, and the result is a beautifully caramelized crust on the outside.
One of the best things about this recipe is its adaptability to different cooking environments. Whether you’re cooking at home on the grill, or out in the wilderness on a camping trip, this recipe is sure to deliver. The foil packet method makes it easy to cook over an open flame.
I am happy to be sharing my tips and tricks for cooking the Peach glazed pork tenderloin foil packet recipe while camping. I include how to prepare the ingredients, how to cook it to perfection over a campfire, and some helpful hacks for making the most of your outdoor cooking experience.
Cooking Instructions For the Peach Glazed Pork Tenderloin Foil Packet Recipe
- The first step of making the Peach glazed pork tenderloin foil packet recipe is to start your fire or charcoals. You will using them for the Peach glazed pork tenderloin foil packet recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- In a small mixing bowl, add the peach jam, peach brandy, Dijon mustard, and minced garlic to make the glaze. Stir until combined and set aside.
- Season the pork tenderloin by basting with glaze, hint: you cant get to much on the meat of the peach glaze mixture.
- Seal the foil packet and let the meat and rest for at least one hour. After the foil packet has seasoned, remove, and let sit unopened for 15 minutes on the counter.
- 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.
- Remove the foil packet from the grill. Leave the packet sealed and let the pork rest at least 5 minutes.
- To serve cut a large X across each foil packet. Carefully peel the foil back and serve with a favorite side dish.
Ingredients
peach jam
peach brandy
Dijon mustard
garlic
pork tenderloin
Salt
Pepper
vegetable oil
Why I Love This Peach Glazed Pork Tenderloin Foil Packet Recipe
Cooking with foil packets is a popular method among campers for several reasons. Here are ten factual reasons why:
Ease of Preparation:
1. Minimal Prep Time: Preparing foil packet meals is usually quick and straightforward, often involving simply chopping ingredients and seasoning them before wrapping in foil.
Simple Ingredients: Many foil packet recipes require basic, readily available ingredients.
2. Convenience:
No Need for Pots and Pans: Foil packets eliminate the need for multiple cooking utensils and dishes.
Portability: Foil packets are easy to transport, making them ideal for camping trips.
3. Versatility:
Variety of Recipes: Almost any meal can be adapted for foil packet cooking, from breakfast to dessert.
Suitable for Various Cooking Methods: Foil packets can be cooked over an open flame, on a grill, or in coals.
4. Flavor Enhancement:
Sealed Cooking: The sealed packets trap steam, helping to retain moisture and enhance the flavors of the ingredients.
Even Cooking: Foil packets promote even cooking by distributing heat uniformly.
5. Easy Cleanup:
Disposable: After cooking, the foil can be disposed of, reducing the need for washing dishes.
Less Mess: The foil contains the food and any cooking juices, minimizing spills and mess.
6. Healthier Cooking:
Less Oil Needed: The steaming effect of foil packets often requires less oil or fat for cooking.
Nutrient Retention: Cooking in foil packets can help retain nutrients in the food since it cooks in its own juices.
7. Portion Control:
Individual Servings: Foil packets can be easily portioned out for individual servings, making it easier to manage meal sizes.
Customizable: Each packet can be customized to accommodate individual dietary preferences or restrictions.
8. Safety:
Reduced Risk of Contamination: Cooking food in sealed packets reduces the risk of cross-contamination, especially important when dealing with raw meat.
Controlled Cooking Environment: The packets help control the cooking environment, reducing the risk of food falling into the fire or grill.
9. Fuel Efficiency:
Shorter Cooking Times: Foil packets often require less cooking time, conserving fuel.
Efficient Heat Use: The packets make efficient use of the heat source, whether it’s a campfire, grill, or portable stove.
10.Fun and Interactive:
Group Activity: Making foil packets can be a fun group activity, allowing everyone to assemble their own meals.
Creative Cooking: Campers can get creative with their recipes, trying different ingredient combinations and cooking techniques.
These reasons make foil packet cooking a favored method among campers, providing practicality, efficiency, and enjoyment.
Campfire Foil Packet Cooking Tips
Use heavy-duty aluminum foil. This will help prevent tearing as you handle the packs and flip them over the campfire/grill.
Take advantage of indirect heat. When cooking over a campfire, you’ll want to use embers/coals, rather than placing the packets right over a roaring fire.
Flip the packets. Turn the packets over every once in a while to make sure they cook evenly.
Protect your hands: We like to use heat-resistant gloves or extra-long BBQ tongs when handling hot foil packets.
Use a meat thermometer. When it comes to foil pack recipes, we highly recommend using an instant-read thermometer to ensure that the meat is cooked through. Take a packet off the fire, carefully open it (it will be full of steam!), and check the temp of a few pieces. If the meat needs more time, re-seal the packet and put it back on the fire to cook for a while longer.
What Are Foil Packets and How Do I Use Them
Campfire foil packets are dishes prepared on a campfire or grill packaged in foil and served all at once. You might have tried them previously or seen others camping with food wrapped in tinfoil and thrown on a grill to cook together.
Like a one-pot dinner, all of the ingredients cook altogether within the foil, resulting in a steaming, tender, and wonderful all-in-one dish. Foil packages can be prepared over a campfire, on a grill, or in the oven.
This dish is extremely adjustable, so if someone doesn’t like onions, for instance, you may substitute it with green beans, making it ideal for a group. These are a few typical items found in foil packs.
It’s simple to switch out ingredients! Choose asparagus, zucchini, broccoli, snap peas, or sweet peppers. To replace fresh potatoes, use frozen cubed hashbrowns or thinly chopped sweet potatoes. Instead of Italian spice, use lemon pepper, Cajun seasoning, or your favorite barbecue sauce. In addition, instead of chicken breasts, use chicken thighs, chicken sausage, or ground chicken in chicken foil packets.
What Exactly is a Foil Pack Meal?
A foil pack dinner, also known as a hobo package or foil packet dinner? is a complete meal composed of vegetables, meats, carbohydrates, and spices wrapped in many layers of aluminum foil. It’s cooked over campfire embers, on the grill, or in the oven. The tight closure retains moisture while steam cooks the food within the package.
Additionally, there are several vegetable and protein combos that may be used to create quick foil pack camping dinners. For example, in this package, I combine asparagus, chicken, and potatoes with garlic flavor.
It’s simple to switch out ingredients! Choose asparagus, zucchini, broccoli, snap peas, or sweet peppers. To replace fresh potatoes, use frozen cubed hashbrowns or thinly chopped sweet potatoes. Instead of Italian spice, use lemon pepper, Cajun seasoning, or your favorite barbecue sauce. In addition, instead of chicken breasts, use chicken thighs, chicken sausage, or ground chicken in chicken foil packets.
How To Make Foil Packets
- Tear out a 16-inch piece of tinfoil.
- Place the meal onto the foil sheet.
- Fold up both long edges of the foil until the ends touch above the meal.
- Double fold both ends, allowing heat circulation inside.
- To close the packet, double fold the two short ends.
Make Ahead Tips For the Peach Glazed Pork Tenderloin Foil Packet Recipe
Start The Coals / Prepare Your Fire
The first step is to start your fire or charcoals. You will using them a lot so you will want to make sure you have plenty on hand.
If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
Campfire Cooking Tools
Kitchen Twine
Mixing Bowl
Cast Iron Skillet
Grill Grate
Knives
Campfire Cooking Utensils
Campfire Serving Utensils
Campfire Fork or Tongs
Fire Proof Cooking Gloves
Cast Iron Dutch Oven
Foil Paper Non Stick
FAQ For the Peach Glazed Pork Tenderloin Foil Packet Recipe
Q: What is the best way to prepare the peach glaze for the Peach glazed pork tenderloin foil packet recipe?
A: To prepare the peach glaze for the Peach glazed pork tenderloin foil packet recipe, you’ll need to combine 1/2 cup of peach preserves, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 1 teaspoon of olive oil in a small bowl. Whisk the mixture until it’s smooth and well combined. You can adjust the amount of honey and mustard to taste. It’s also a good idea to let the glaze sit at room temperature for about 30 minutes before brushing it onto the pork tenderloin to allow the flavors to meld together.
Q: Can I use a different type of fruit instead of peaches for the Peach glazed pork tenderloin foil packet recipe?
A: While peaches are a key ingredient in this Peach glazed pork tenderloin foil packet recipe, you can experiment with other fruits to create a unique flavor profile. Some options you might consider include pineapple, apricots, or plums. Keep in mind that each fruit will change the flavor and texture of the glaze, so you may need to adjust the amount of honey or spices accordingly. For example, if you’re using pineapple, you might want to add a bit more honey to balance out the sweetness.
Q: How do I ensure the Peach glazed pork tenderloin foil packet recipe is cooked to a safe internal temperature?
A: To ensure the Peach glazed pork tenderloin foil packet recipe is cooked to a safe internal temperature, you’ll want to use a meat thermometer to check the internal temperature. The recommended internal temperature for cooked pork is at least 145°F (63°C). Make sure to insert the thermometer into the thickest part of the tenderloin, avoiding any fat or bone. If you don’t have a thermometer, you can also check the tenderness of the pork by cutting into it. It should be slightly firm to the touch and not pink in the center.
Q: Can I make the Peach glazed pork tenderloin foil packet recipe ahead of time?
A: Yes, you can prepare the peach glaze and assemble the foil packets ahead of time, but it’s best to cook the pork tenderloin just before serving. You can prepare the glaze up to a day in advance and store it in the refrigerator. Assemble the foil packets up to 2 hours before cooking, making sure to keep them refrigerated until you’re ready to cook. When you’re ready to cook, simply place the packets on the grill or in the oven and cook according to the recipe instructions.
Q: What are some side dishes that pair well with the Peach glazed pork tenderloin foil packet recipe?
A: The sweet and savory flavors of the peach glaze make it a great match for a variety of side dishes. Some options you might consider for the Peach glazed pork tenderloin foil packet recipe include roasted vegetables like Brussels sprouts or carrots, a simple green salad, or a side of creamy mashed potatoes. You could also try serving the pork tenderloin with a side of grilled or sautéed asparagus, which pairs nicely with the sweetness of the peaches. Whatever side dish you choose, make sure it complements the flavors of the pork without overpowering it.
Other Foil Packet Recipes to Try
Grilled Honey Chipotle Salmon Foil Packets Recipe
Tex Mex Chicken Fajita Foil Packets Recipe
Honey Lime Tilapia and Corn Foil Pack Recipe
Honey Mustard Chicken Tomato Zucchini Foil Packs Recipe
Campfire Surf and Turf Foil Packs Recipe
Peach Glazed Pork Tenderloin Foil Packet Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- ¼ cup jam peach freezer
- 1 tbsp brandy peach flavor
- 1 tbsp. Dijon mustard
- 3 cloves garlic minced
- 2 lb. pork tenderloin
- Salt and pepper to taste
- 1 tbsp. vegetable oil
Instructions
- The first step of making the Peach glazed pork tenderloin foil packet recipe is to start your fire or charcoals. You will using them for the Peach glazed pork tenderloin foil packet recipe, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- In a small mixing bowl, add the peach jam, peach brandy, Dijon mustard, and minced garlic to make the glaze. Stir until combined and set aside.
- Season the pork tenderloin by basting with glaze, hint: you cant get to much on the meat of the peach glaze mixture.
- Seal the foil packet and let the meat and rest for at least one hour. After the foil packet has seasoned, remove, and let sit unopened for 15 minutes on the counter.
- 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.
- Remove the foil packet from the grill. Leave the packet sealed and let the pork rest at least 5 minutes.
- To serve cut a large X across each foil packet. Carefully peel the foil back and serve.
Nutrition
1 comment
Did you like the Peach Brandy Glaze.
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