Chili Rubbed Pork Tenderloin with Apricot Glaze

Yield: 1 serving
Community Recipe from


  • 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
  • Glaze
  • 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. 1. Place chili powder, garlic powder, sugar, salt and pepper in a jar;
  2. shake to blend. Rub spice mixture onto pork tenderloins. Cover
  3. tenderloins and refrigerate for 2 to 24 hours.
  4. 2. Prior to grilling, melt apricot preserves in saucepan over medium
  5. heat. Remove pan from the heat and stir in remaining glaze
  6. ingredients. Place half of the glaze in a serving bowl and hold for
  7. service.
  8. 3. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20
  9. minutes, or until the internal temperature of the pork reaches 160
  10. degrees F. on an instant-read thermometer.
  11. 4. When approximately 4 minutes of cook time remains, brush the pork
  12. tenderloins with the apricot glaze remaining in the pan. Cook for 2
  13. minutes, turn the pork tenderloins and brush glaze on other side.
  14. Cook for an additional 2 minutes. Remove pork from the grill and let
  15. set for about 5 minutes before slicing. Serve with reserved glaze.
August 2011

This recipe is a personal recipe added by KristinSessions and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chili Rubbed Pork Tenderloin with Apricot Glaze Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy