Chili and garlic rubbed pork tenderloin slathered with a sweet and sticky bbq apricot glaze

By á-25087

Ingredients

• BBQ Apricot Glaze:
• Go-To Pork Tenderloin Rub (per tenderloin)
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1 teaspoon hot sauce
• 1 lime, juiced
• 1 whole pork tenderloin

Preparation

Step 1

Mix together all of the ingredients from the spice rub in a small bowl. Trim the silver skin and excess fat off of the tenderloin, then rub all over with the spices. Make sure to get it in any folds and on the ends. If you want, this can be done up to 1 day ahead of time, just cover and keep in the fridge.

Now make the apricot glaze. Put the apricot preserves in a small saucepan and melt over medium heat. Stir in the rest of the ingredients and boil for 2 minutes. Remove from the heat, placing ¾ into a dish for glazing, and ¼ into a smaller dish for dipping.

Pre-heat your grill, and remember to clean and oil the grates. Toss a few handfuls of some soaked mesquite wood chips on for smoke. Grill the tenderloins for 15 to 20 minutes, turning half way through, until it reaches 145ºF on an instant-read thermometer. Brush the glaze all over the pork and cook for another couple of minutes on each side so that the glaze gets nice and sticky. Glaze one more time before plating, and lest rest, tented with foil, for at least 5 minutes before cutting up.