Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

Here it is! My favorite recipe! This is so yummy I make it anytime Pork Tenderloin is on sale.  I also make it when we have company, as it is quick, easy, and looks great too!


  • 2 (1 pound) pork tenderloins, trimmed
  • Spice Rub:
  • 1 tablespoon chili powder
  • 1 tablespoon minced fresh garlic (you can sub in 1 tbsp of garlic powder if you prefer)
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Glaze:
  • 1 1/2 cups apricot preserves
  • 1/2 cup barbecue sauce (I use Sweet Baby Ray's Sweet and Spicy)
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot sauce
  • 1 tablespoon chopped cilantro
  • 1/2 lime, juiced (taste and if more is needed juice the other 1/2 -I usually prefer just 1/2)


Place chili powder, garlic, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Wrap tenderloins in saran wrap and refrigerate overnight

Prior to cooking tenderloins, melt apricot preserves in a microwave by using a microwave safe bowl and heating on high for 30 seconds at a time until melted.  Stir in remaining glaze ingredients. Reserve 1/2 the glaze to use during cooking, and place the other half in a serving bowl and hold for service.

Pre-heat oven to 425 degrees. Sear the tenderloins over med-high heat - get a good sear on each side of the tenderloins. Be sure to use an oven safe skillet!

Once seared nicely, brush the top of the tenderloins with half of the reserved glaze

Place the pan in the pre-heated oven (be sure it is oven safe) and cook for 10 minutes;
After 10 minutes, remove from the oven and check temperature with an instant read thermometer

Turn tenderloins over and brush with remaining glaze. Place pan back in oven for another 7-10 minutes until temp reaches 140 degrees.   

Let rest for 10 minutes


Serve with the reserved sauce and enjoy...

I typically serve this with a salad when I make it just for us, but when I make it for company I whip up some garlic mashed potatoes with some sauteed spinach - yummmmm

This can also be cooked on the grill. Pre-heat grill to med-high heat and cook tenderloins for 5 mins on all sides for a total of 15 minutes or until temp reaches 140 degrees.  Brush with glaze on both sides during the last 5 minutes of grilling. Let rest for 10 minutes; slice and enjoy!

Recipe adapted from Allrecipes Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze


  1. have it in the fridge with the rub tonight! Looking froward to trying this one! Thanks marion!

  2. This looks so good! The glaze makes it look so pretty. I am going to pin this and make it for a Sunday dinner!

    Thank you for linking up to Foodie Friends Friday. Look forward to seeing what you bring next week.

    We would appreciate it if you would add our link or button to your page! Thanks so much.

    1. This is the best!! Let me know how you like it. I'm on my way to find the button now and happy to add it. I did post the link under the picture, but would love to add the button! thanks for the tip!

  3. Lovely work, Marion! Would you be happy to link it in to the current Food on Friday over at Carole's Chatter which is creating a collection of recipes using apricots or nectarines? I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

    1. Thanks so much, Carole! Sorry I missed your post - it went into spam (gasp)!! I wasn't sure if it was too late to join the party, but I went ahead and found your blog and put in the link. I left a comment too! Thanks again for the invite!! ~Marion

    2. Marion, so glad you stopped by and added to the collection. I have now signed up to follow you. Hope to see you again soon. Cheers


Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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