Chili-Rubbed Pork Tenderloin with Apricot-Ginger Glaze
Entree

2 (1 pound) pork tenderloins, trimmed

Spice Rub:
1 T chili powder
1 T garlic powder
1/2 T sugar
1 t salt
1/2 t ground black pepper

Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 t grated ginger
1/2 t garlic powder
1/2 t hot sauce
1 T chopped cilantro
1 lime, juiced

  1. 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.
  2. 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.
  3. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
  4. 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.
 
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