Chili Rubbed Pork Tenderloin With an Apricot Ginger Glaze
Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until your are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit.
2 pork tenderloins (about 2 pounds total), trimmed
1/4 cup chili power
1/4 cup garlic powder
2 tablespoons sugar
1 tablespoon salt
1 tablespoon course black pepper
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
Juice of 1 lime
Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients (barbecue sauce, ginger, garlic powder #2, hot sauce, cilantro and lime juice). 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 temperature of the pork reaches between 155-160 degrees.
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 other side. Cook for an additional 2 minutes.
Remove pork from the grill and let set for 10 minutes before slicing. Serve with reserved glaze.
Calories 400 calories
Protein 48 grams
Fat 8 grams
Saturated Fat 3 grams
Sodium 660 milligrams
Cholesterol 145 milligrams
Carbohydrates 32 grams
Recipe Courtesy of the National Pork Board.