Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Pork
Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
13
35

Ingredients

  • 2 pork tenderloin (about 2 pounds total, trimmed)
  • 1 1/2 cups apricot preserves
  • 1/2 cup barbecue sauce
  • 1 teaspoon fresh ginger root (grated)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1 tablespoon cilantro (chopped)
  • 1 lime
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions

  1. Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
  2. Prior to grilling, melt apricot preserves in saucepan 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.
  3. Prepare grill at medium-high heat. Grill pork tenderloins for 20-27 minutes, or until the internal temperature of the pork reaches 145 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.
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