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1
In a small bowl, mix together the chili powder, garlic powder, sugar, salt and pepper to make the spice rub.
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2
Set aside.
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3
Trim the silver skin and excess fat off of the tenderloin, then rub it all over with the spice rub.
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4
Make sure to get it in any folds and on the ends.
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5
If you want, this can be done up to 1 day ahead of time, just cover and keep in the fridge.
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6
Now make the apricot glaze.
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7
Put the apricot preserves in a small saucepan and melt over medium heat.
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8
Stir in the rest of the ingredients and boil for 2 minutes.
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9
Remove from the heat, placing 3/4 of it into a dish for glazing, and 1/4 into a smaller dish for dipping.
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10
Preheat your grill to medium heat, and remember to clean and oil the grates.
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11
Put the tenderloin on the grill and cook for 15 to 20 minutes, turning halfway through, until it reaches 145 degrees F on an instant-read thermometer.
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12
Brush the glaze portion of the sauce all over the pork and cook for another couple of minutes on each side so that the glaze gets nice and sticky.
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13
Glaze one more time before plating, with the reserved portion of the glaze.
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14
Let it rest, tented with foil, for at least 5 minutes before cutting it up.
