Shelly's Recipe

CHILI-SPICE RUBBED PORK TENDERLOINS ROASTED WITH AN APRICOT GLAZE

Category: Roasts/Tenderloins - Pork

2 1 lb. pork tenderloins
1 Tbsp. chili power
1 Tbsp. garlic powder
1 1/2 tsp. sugar
1 tsp. salt
1 tsp. ground black pepper

Glaze
1 1/2 c. jarred apricot preserves
1/2 c. bottled barbecue sauce
1 tsp. ginger powder
1 tsp. Tabasco sauce
Freshly squeezed juice from 2 limes

Place the pork tenderloins in a large dish.

Make the spice rub. In a small bowl, whisk items 2-6 until well combined. Rub into all sides of the meat. Place the coated pork in a zip-lock bag and refrigerate for at least 2 hours or up to 8 hours.

Preheat oven to 350. Place the marinated & coated pork tenderloins on a roasting rack. Bake for 45 minutes.

In the meantime, make the apricot glaze by whisk together the ingredients in a small bowl.

Brush glaze all over the pork tenderloins and return to the oven to roast for 20 minutes longer.

Allow to sit at room temperature in the roasting pan for 5 minutes. Then carve into 1/2-inch slices and serve.