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