Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

RUB INSTRUCTIONS

1. Place chili powder, garlic powder, sugar, salt and pepper in a 1-gallon ziplock bag; shake to blend.
2. Add pork tenderloins to bag. Shake and massage until they are well coated. Seal the bag and refrigerate for 2 to 24 hours.

GRILL INSTRUCTIONS

1. Prior to grilling, melt apricot preserves in saucepan over medium heat.
2. Remove pan from heat and stir in remaining glaze ingredients.
3. Place half of the glaze in a serving bowl and hold for service.
4. 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.
5. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan.
6. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side.
7. Cook for an additional 2 minutes.
8. Remove pork from the grill and let set for about 5 minutes before slicing.
9. Serve with reserved glaze.