Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
Easy
Cheap
Wonderful, moist, delicious.
Prep
Cook
Wait
6h
| Category: | Dinner |
| Seasons | All |
| Cuisine Type | American |
| Tags: |
Ingredients
For
4
Person(s)
Chili Rub Ingredients
| 2 1 pound pork tenderloins, trimmed |
| 1 tablespoon chili powder |
| 1 tablespoon garlic powder |
| 1/2 tablespoon sugar |
| 1 teaspoon salt |
| 1/2 teaspoon ground black pepper |
Glaze Ingredients
| 1 1/2 cups apricot preserves |
| 1/2 cup barbecue sauce |
| 1/4 teaspoon ground ginger |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon hot sauce |
| 1 tablespoon chopped cilantro |
| 1 lime juiced |
Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze Directions
- Place chili powder, garlic powder, sugar, salt and pepper in a 1-gallon ziplock bag; shake to blend.
- Add pork tenderloins to bag. Shake and massage until they are well coated. Seal the bag and refrigerate for 2 to 24 hours.
- Prior to grilling, melt apricot preserves in saucepan over medium heat.
- Remove pan from 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 155 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.
