Thursday, September 15, 2011

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

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

2 (1 pound) pork tenderloins, trimmed

Spice Rub:
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.


  1. Are you sure he did not put in "hot and spicy" pork tenderloin? I know he likes "heat" to his food. It looks great and I will try it to see if I like it better than my "red currant" recipe!

  2. Haha, yes Nigel likes spicy things. I still prefer your red currant recipe...especially if there are mashed potatoes involved.

  3. I love spicy food and this is definitely right down my alley. Thanks for sharing this recipe!


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