CHILI RUBBED PORK TENDERLOIN

CHILI RUBBED PORK TENDERLOIN image

Number Of Ingredients 15

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1 (1 pound) pork tenderloins, trimmed
Spice Rub:
1-1/2 teaspoons chili powder
1-1/2 teaspoons garlic powder
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Glaze:
3/4 cup apricot preserves
1/4 cup barbecue sauce
1/2 teaspoon grated ginger
1/2 garlic clove minced
1/4 teaspoon hot sauce(Tabasco)
1-1/2 teaspoons chopped cilantro
1/2 lime, juiced

Steps:

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 15-20 minutes, or until the internal temperature of the pork reaches 160 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 it rest for about 5 minutes before slicing. Serve with reserved glaze.