Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

By Hollister1121

Ingredients

• Spice Rub:
• 2 pork tenderloins, about 2 pounds total, trimmed
• 1 Tbsp chili powder
• 1 Tbsp garlic powder
• 1/2 Tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• Glaze:
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce
• 1 tsp fresh ginger root, grated
• 1/2 tsp garlic powder
• 1/2 tsp hot pepper sauce
• 1 Tbsp cilantro, chopped
• Juice of 1 lime

Details

Servings 8
Preparation time 15mins
Cooking time 150mins
Adapted from porkbeinspired.com

Preparation

Step 1

1. Place chili powder, garlic 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 145F 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 grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

Calories: 175; Protein: 24 g; Fat: 3 g; Sodium: 330 mg; Cholesterol: 78 mg; Saturated Fat: 1 g; Carbohydrates: 16 g