Chile-Rubbed Pork Tenderloin With Apricot Ginger Glaze
- Ready In:
- 40mins
- Ingredients:
- 12
- 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
- Place chile powder, garlic powder, sugar salt and pepper in a small bowl and combine.
- Rub spice mixture onto the pork tenderloins. Cover and refrigerate 2-24 hours.
- Melt apricot preserves in saucepan over medium heat. Remove from heat.
- Mix in barbeque sauce, ginger, hot sauce, cilantro and lime juice.
- Place half of glaze in a serving bowl and set aside.
- Prepare grill to medium-high heat.
- Grill meat for 15-20 minutes or internal temperature is 160 degrees.
- About 4 minutes before the meat is done brush the remaining sauce on both sides of meat.
- Remove meat and let rest covered with foil for 5 minutes.
- Serve with the sauce that you have saved.
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RECIPE SUBMITTED BY
cooking with love
Saint Paul, Minnesota
I live in a suburb of St. Paul, MN. I have a wonderful husband and daughter living at home still. She is a special needs child so will always be with us. I have a married daughter who has blessed us with 2 wonderful grandchildren. I love to cook and try new recipes. My husband is diabetic so I look for ways to feed him that will be good for him but also taste good. I am a nurse working part time in an operating room. So I need quick meals for when I get home. I love to quilt, read and spend time with the family. I have many cookbooks and check them out from the library to review even more.