2 pork tenderloins, (about 2 pounds total), trimmed
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
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
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.
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.