Pork Tenderloin with Chili Rub and Apricot Glaze Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chili Rub:
1/4 cup chili powder
1/4/ cup garlic powder
2 tablespoons sugar
1 tablespoon salt
1 tablespoon black pepper
Apricot Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon Cholula hot sauce
1 tablespoon chopped cilantro
Juice of one lime
2 pork tenderloins, trimmed of excess fat
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Directions: |
Directions:1. Place the 5 chili rub ingredients in a bowl and combine.
2. Coat pork tenderloins with the rub. Place coated tenderloins in a plastic container and cover with an airtight lid. Place in the refrigerator for a minimum of 3 hours prior to cooking.
3. In a saucepan, melt apricot preserves over medium heat. When melted, remove pan from the heat and add the rest of the glaze ingredients. Combine. Place half of the glaze in a serving bowl and hold for service.
4. Rub the grates on the barbecue grill with oil and heat on medium-high setting. Place the seasoned pork tenderloins on the hot grill and cook for 15-20 minutes, or until the internal temperature of the pork reaches between 155-165 degrees.
5. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on the other side. Cook this side for 2 more minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is a great dish to have in the summer barbecue months and a nice change from hamburgers and hot dogs.
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