INGREDIENTS
1/4 cup
sugar free peach preserves
1 tbsp
dijon mustard
1/2
to 1 teaspoon Sriracha
3
garlic cloves (, minced)
1
peach (, sliced)
1 lb
pork tenderloin
salt and fresh ground pepper (, to taste)
1 1/2 lb
new potatoes
1 tbsp
olive oil
3
garlic cloves (, minced)