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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze Recipe

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This recipe for Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (1 lb.) pork tenderloins, trimmed



Spice Rub:

1 Tbsp. chili powder
1 Tbsp. garlic powder
1/2 Tbsp. sugar
1 tsp. salt
1/2 tsp. ground black pepper



Glaze:

1 1/2 c. apricot preserves
1/2 c. BBQ sauce
1 tsp. ginger, grated
1/2 tsp. garlic powder
1/2 tsp. hot sauce
1 Tbsp. cilantro, chopped
1 lime, juiced
Directions:
Directions:
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 2-24 hours.
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.

Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes or until the internal temp of the pork reaches 160º on an instant-read thermometer.

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 for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
Number Of Servings:
Number Of Servings:
8

 

 

 

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