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Pork Tenderloin with Chili Rub and Apricot Glaze Recipe

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This recipe for Pork Tenderloin with Chili Rub and Apricot Glaze, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed Hanrahan, Jr.
Added: Friday, November 23, 2007

Category:
Category:

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

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.

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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