Chile-Rubbed Pork Tenderloin With Apricot Ginger Glaze Recipe

Name: Chile-Rubbed Pork Tenderloin With Apricot Ginger Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin, trimmed (about 2 pounds); 1 tablespoon chili powder; 1 tablespoon garlic powder; ½ tablespoon sugar; 2 teaspoons salt; ½ teaspoon pepper; 1 ½ cups apricot preserves; ½ cup barbecue sauce; 1 teaspoon grated fresh ginger; ½ teaspoon hot sauce; 1 tablespoon cilantro, chopped; 1 lime, juice of

Servings: persons

2 pork tenderloin, trimmed (about 2 pounds)
1 tablespoon chili powder
1 tablespoon garlic powder
½ tablespoon sugar
2 teaspoons salt
½ teaspoon pepper
1 ½ cups apricot preserves
½ cup barbecue sauce
1 teaspoon grated fresh ginger
½ teaspoon hot sauce
1 tablespoon cilantro, chopped
1 lime, juice of

1
Place chile powder, garlic powder, sugar salt and pepper in a small bowl and combine.
2
Rub spice mixture onto the pork tenderloins.
3
Cover and refrigerate 2-24 hours.
4
Melt apricot preserves in saucepan over medium heat.
5
Remove from heat.
6
Mix in barbeque sauce, ginger, hot sauce, cilantro and lime juice.
7
Place half of glaze in a serving bowl and set aside.
8
Prepare grill to medium-high heat.
9
Grill meat for 15-20 minutes or internal temperature is 160 degrees.
10
About 4 minutes before the meat is done brush the remaining sauce on both sides of meat.
11
Remove meat and let rest covered with foil for 5 minutes.
12
Serve with the sauce that you have saved.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pork tenderloin, trimmed (about 2 pounds), 1 tablespoon chili powder, 1 tablespoon garlic powder, ½ tablespoon sugar, and more.

Yes, Chile-Rubbed Pork Tenderloin With Apricot Ginger Glaze falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Rubbed Pork Tenderloin With Apricot Ginger Glaze

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