Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit. Ingredients:
2 (1 pound) pork tenderloins, trimmed |
spice rub |
1 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 teaspoon grated ginger |
1/2 teaspoon garlic powder |
1/2 teaspoon hot sauce |
1 tablespoon chopped cilantro |
1 lime, juiced |
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 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) on an instant-read thermometer.
4. 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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