N has a very sophisticated method for searching for recipes. The other day we had taken a pork tenderloin out of the freezer, but hadn't picked a recipe for it and I wasn't very inspired to come up with something on my own. Plus, we were out all day and went straight to the grocery store. Sitting in the grocery store parking lot, N whipped out his fancy phone and typed in "best pork tenderloin recipes." Clearly everyone who calls a recipe "best" must be telling the truth, right?? I was completely skeptical of this approach, but we ended up with a lovely dinner. Maybe not the "best" pork tenderloin ever, but it was definitely full of flavour! (And bonus for me, N made it and I got to relax!!)
Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced
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 set for about 5 minutes before slicing. Serve with reserved glaze.