Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit."This was absolutely wonderful. In all honesty I did not follow the recipe exactly. In fact I changed quite a bit since I made them on a whim but they were great none the less. I did not actually glaze the pork. Instead I spimly rubbed them with the spices and served them with an apricot sauce. For the sauce I did not use barbecue or hot sauce and left out the cilantro. I also used a fresh apricot. So big changes but a wonderful" - BrittleStar
Yield: 8 Ready in 45 minutes
84 people trying soon
Verified by stevemur
|2 porktenderloins; (about 2 pounds total), trimmed|
|1 tablespoonchili power|
|1 tablespoonGarlic powder|
|1/2 teaspoonBlack Pepper; ground|
|1 1/2 cupsapricot preserves|
|1/2 cupbarbecue sauce|
|1 teaspoonginger; grated|
|1/2 teaspoonGarlic powder|
|1/2 teaspoonhot sauce|
|1 tablespoonchopped cilantro|
Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze Preparation
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.
Republished with Permission, National Pork Council
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