Chili Rubbed Pork Tenderloin with Apricot Glaze
"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it"
Ingredients
- 2 1 pound pork tenderloins
Spice Rub:
- 1/2 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Glaze:
- 1 1/2 cups apricot preserves
- 1/2 cup barbecue sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoons garlic powder
- 1/4 teaspoon hot sauce
- 1 tablespoons chopped cilantro
- 1 lime juiced
Instructions
- Place chili powder, garlic powder, sugar, salt and pepper in a small bowl; stir to blend.Rub spice mixture onto pork tenderloins. Wrap in plastic wrap and refrigerate for 2 - 24 hours.
- Prior to grilling, melt apricot preserves in a sauce pan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
- Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant read thermometer.
- When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
Notes
Please note there is a minimum 2 hour refrigerator time for the dry rub. You can prepare the tenderloin the night before and allow to set up to 24 hours.
Nutrition
Serving: 6slicesCalories: 290kcalCarbohydrates: 64gProtein: 9gFat: 2gPolyunsaturated Fat: 1gCholesterol: 21mgSodium: 668mgFiber: 1gSugar: 44g
Tried this recipe?Let us know how it was!