Recipe Details

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 2 hours
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pork tenderloins, (about 2 pounds total), trimmed

Spice Rub:

1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper

Glaze:

1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon fresh ginger root, grated
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1 tablespoon cilantro , chopped
Juice of 1 lime

Cooking 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 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. Place half of the glaze in a serving bowl and hold for service.

Prepare grill at medium-high heat. Grill pork tenderloins for 20-27 minutes, or until the internal temperature of the pork reaches 145 degrees F. 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 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.

Serves 8.

Serving Suggestions

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.

Nutrition Information

Calories: 175 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 330 milligrams
Cholesterol: 78 milligrams
Saturated Fat: 1 grams
Carbohydrates: 16 grams
Fiber: 0 grams

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About the Cut: Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days.  If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.


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Butcher's Tips

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.


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Family loves it less spicy
by anonymous 02/14/2014
I cut down on the amount of chili powder because my family likes it less spicy - perfect!

Burt offerings
by anonymous 12/27/2013
It tasted hot from chilli and burnt...I have tried it 8 times, i hate it but the dog loves it...

Fantastic!
by anonymous 12/03/2011
I have been making this recipe for years now, and it is delicious. The combo of flavors is perfect. Highly recommend!

Delicious
by Kathy 06/22/2011
 I make the spice rub in a large batch and store it in an old spice bottle with a shaker. Glaze is fabulous with my sister's homemade apricot jam.

Excellent!
by Christine 04/25/2011
 This recipe is so good. I've both prepared it grilled and oven roasted and it has never disappointed. So full of flavor and tender. Also requested by our friends and family.