Chili Rubbed Pork Tenderloin With Apricot Ginger Gl

Name: Chili 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 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; 1 lime juiced

Servings: persons

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
1 lime juiced

1
Place 1 tbs chili powder, 1 Tbs garlic powder, 1/2 Tbs sugar, 1 tsp salt and 1/2 tsp pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
2
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 root, 1/2 tsp garlic powder, hot pepper sauce, cilantro, juice of 1 lime). Place half of the glaze in a serving bowl and hold for service.
3
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.
4
Serve with reserved glaze.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 pork tenderloins about 2 pounds total, trimmed, 1 tablespoon chili powder, 1 tablespoon garlic powder, 1/2 tablespoon sugar, and more.

Yes, Chili 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.

That's it — enjoy your meal!

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions