Shelly's Recipe

CHILI RUBBED PORK TENDERLOIN WITH APRICOT GINGER GLAZE

Category: Pork I - Tenderloins and Roasts

2 (1 lb) pork tenderloins, trimmed

Rub
1/4 cup chili powder and garlic powder
2 tbsp sugar
1 tbsp salt and pepper

Glaze
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 tsp grated ginger
1/2 tsp garlic powder and hot sauce
1 tbsp chopped cilantro
Juice of 1 lime

Combine rub ingredients together and spread about 1/4 mixture over tenderloins. (Remaining spice mixture can be stored for later use.) Cover tenderloins and refrigerate 2 to 24 hours.

Prepare grill for medium-high heat. While grill is heating, in a saucepan, melt preserves and add remaining glaze ingredients. Place half the glaze in a bowl and set aside.

Grill tenderloins for 15-20 minutes, or until meat thermometer registers 155-160 degrees. When approximately 4 minutes remaining of cooking time, brush tenderloins with glaze that is remaining in pan. After 2 minutes, turn pork and brush with glaze again. Cook an additional 2 minutes. Remove from grill and let set for 10 minutes before slicing. Serve with reserved glaze. Serve 4