Chile-Rubbed Pork Tenderloin With Apricot Ginger Glaze

Found this in our local newspaper and was so glad I tried it. It has wonderful flavor especially the longer you marinade it. I also have used this with boneless pork chops.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2  pork tenderloin, trimmed (about 2 pounds)
• 1  tablespoon chili powder
• 1  tablespoon garlic powder
• 1⁄2 tablespoon sugar
• 2  teaspoons salt
• 1⁄2 teaspoon pepper

• GLAZE

• 1 1⁄2 cups  apricot preserves
• 1⁄2 cup barbecue sauce
• 1  teaspoon  grated fresh ginger
• 1⁄2 teaspoon  hot sauce
• 1  tablespoon cilantro, chopped
• 1  lime, juice of

Directions

1. Place chile powder, garlic powder, sugar salt and pepper in a small bowl and combine.
2. Rub spice mixture onto the pork tenderloins. Cover and refrigerate 2-24 hours.
3. Melt apricot preserves in saucepan over medium heat. Remove from heat.
4. Mix in barbeque sauce, ginger, hot sauce, cilantro and lime juice.
5. Place half of glaze in a serving bowl and set aside.
6. Prepare grill to medium-high heat.
7. Grill meat for 15-20 minutes or internal temperature is 160 degrees.
8. About 4 minutes before the meat is done brush the remaining sauce on both sides of meat.
9. Remove meat and let rest covered with foil for 5 minutes.
10. Serve with the sauce that you have saved.