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Made this for yesterday's supper - had to make it in the oven since it was threatening rain outdoors. Baked it in a 400° F. oven for 23 minutes and it was perfect. Also, didn't have apricot preserves - so I substituted peach and it was good!
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
2 (1 lb.) pork tenderloins, trimmed
Spice Rub:
1 Tblsp. chili powder
1 Tblsp. garlic powder
1/2 Tblsp. sugar
1 tsp. salt
1/2 tsp. ground black pepper
Glaze:
1-1/2 cups apricot preserves
1/2 cup barbecue sauce
1 tsp. grated ginger
1/2 tsp. garlic powder
1/2 tsp. hot sauce
1 Tblsp. chopped cilantro
1 lime, juiced
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.
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.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. 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 the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
Recipe from the National Pork Board.
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
2 (1 lb.) pork tenderloins, trimmed
Spice Rub:
1 Tblsp. chili powder
1 Tblsp. garlic powder
1/2 Tblsp. sugar
1 tsp. salt
1/2 tsp. ground black pepper
Glaze:
1-1/2 cups apricot preserves
1/2 cup barbecue sauce
1 tsp. grated ginger
1/2 tsp. garlic powder
1/2 tsp. hot sauce
1 Tblsp. chopped cilantro
1 lime, juiced
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.
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.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. 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 the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
Recipe from the National Pork Board.
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