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 looksgreat too!
2 (1 pound) pork tenderloins, trimmed
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 groundblackpepper
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