Chili Rubbed Pork with Apricot Glaze

By carvalhohm

Ingredients

• Spice Rub:
• 2 (1-pound each) pork tenderloins, fat trimmed
• 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 jam/jelly
• 1/2 cup barbecue sauce
• 1 teaspoon grated fresh ginger or 1/2 teaspoon
• ground ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 2 tablespoon chopped fresh cilantro or parsley
• 2 small limes, juiced

Preparation

Step 1

Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling or roasting, melt the apricot jam in saucepan over medium heat. Remove the pan from heat and stir in remaining glaze ingredients. Place half of glaze in serving bowl and set aside to serve with pork tenderloins later.

*Roasting Instructions:* Preheat the oven to 375 degrees. Place pork tenderloins in lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with apricot glaze remaining in pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until pork reaches 160 degrees internally. Remove pork from oven, tent with foil and let it rest for 5 minutes before slicing.

Note: This recipe requires marinating time (between 2 and 24 hours) so plan ahead!