Chili Rubbed Pork Tenderloin with Apricot Glaze
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- 2- 1 lb. pork tenderloins trimmed
- Spice Rub
- 1 tablespoon(s) chili powder
- 1 tablespoon(s) garlic powder
- 1/2 tablespoon(s) sugar
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) ground black pepper
- 1 1/2 cup(s) apricot preserves
- 1/2 cup(s) barbecue sauce
- 1 teaspoon(s) grated ginger
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) hot sauce
- 1 tablespoon(s) fresh cilantro chopped
- 1 lime juiced
- 1. 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 to 24 hours.
- 2. 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
- 3. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20
- minutes, or until the internal temperature of the pork reaches 160
- degrees F. on an instant-read thermometer.
- 4. 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 about 5 minutes before slicing. Serve with reserved glaze.
This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.
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Chili Rubbed Pork Tenderloin with Apricot Glaze Recipe at a Glance
- COURSE: Main Dishes