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.
Chili Rubbed
Pork Tenderloin With an Apricot Ginger Glaze
- 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 to 20 minutes, or until the
internal temperature of the pork reaches between 155 to160 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.
Makes 4 servings.
Nutrition Facts
Calories 400 calories
Protein 48 grams
Fat 8 grams
Sodium 660 milligrams
Cholesterol 145 milligrams
Saturated Fat 3 grams
Carbohydrates 32 grams
Fiber 0 grams
Recipe provided courtesy
of Pork: The Other White Meat.
