Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
Courtesy of National Pork Board 8 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 2 Hrs. Marinate Time| Ingredients |
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| 2 pork tenderloins (about 2 lbs. total), trimmed |
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| Spice Rub: |
| 1 Tbsp. chili powder |
| 1 Tbsp. garlic powder |
| 1/2 Tbsp. sugar |
| 1 tsp. salt |
| 1/2 tsp. ground black pepper |
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| Glaze: |
| 1-1/2 c. apricot preserves |
| 1/2 c. barbeque sauce |
| 1 tsp. fresh ginger root, grated |
| 1/2 tsp. garlic powder |
| 1/2 tsp. hot sauce |
| 1 Tbsp. cilantro, chopped |
| juice of 1 lime |
Directions:
1. 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 hrs.
2. 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.
3. Prepare grill at medium-high heat. Grill pork tenderloins for 20-27 min., or until the internal temperature of the pork reaches 145°F on an instant-read thermometer. When approximately 4 min. of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 min., turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 min. Remove pork from the grill and let set for about 5 min. before slicing. Serve with reserved glaze.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 175; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 78mg; Total Carbs: 16g; Fiber: 0g; Protein: 24g; Sodium: 330mg;