Tenderloin Tuesday: Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

www.porkbeinspired.com 

 

Times:

15 minutes prep, 20 minutes cook

Ingredients:

2 pork tenderloins, (about 2 pounds total), trimmed

Spice Rub:

1 tablespoon chili powder
1 tablespoon garlic powder
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
1 teaspoon ginger, grated
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon cilantro, chopped
Juice of 1 lime

Cooking Directions:

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.

Serves 8.

Serving Suggestions:

Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until your are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit.

Nutrition:

Calories: 175 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 330 milligrams
Cholesterol: 78 milligrams
Saturated Fat: 1 grams
Carbohydrates: 16 grams
Fiber: 0 grams

Random Cooking Tip:

When you are in a hurry—turn to cuts that cook up quickly, such as chops, tenderloins and cutlets.

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