Last week my hero (husband) did the shopping, and came home with a smoking deal on pork tenderloin, and I, never having cooked such a beast before, consulted the Oracle "Google" by typing in: pork tenderloin. And since I have a half-dozen jars of homemade apricot jam in the pantry,which did not do the "jam" thing (did not "gel"), this recipe was a perfect choice!
Recipe from the website http://allrecipes.com
My only adjustment was to use less BBQ sauce, only about 1 Tablespoon.
Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
- 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
- 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
- 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.