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Apricot Ginger Glazed Pork Tenderloins
I love the combination of sweet and spicy! The sweet from the Apricot Ginger glaze and the spicy from the chipotle spice rub compliment each other beautifully. I also recommend for a quick and easy veggie, grilling romaine hearts, drizzled with olive oil and sprinkled with sea salt and black pepper. If there is any leftover glaze, it makes a delicious dipping sauce. Enjoy! Ingredients
- 2 (1 lb) pork tenderloins, fat trimmed off
- Spice Rub:
- 1 tbsp chipotle powder (or other type chili powder)
- 1 tbsp garlic powder
- ½ tbsp turbinado sugar
- 1 tsp sea salt
- ½ tsp fresh ground black pepper
- Glaze:
- 1 ½ cups apricot preserves (fun variations would be: peach, guava)
- ½ cup BBQ sauce (I prefer Stubb’s)
- 1 tsp grated ginger
- 2 cloves garlic, finely minced garlic (1 tsp garlic powder can be substituted)
- ½ teaspoon hot sauce
- 1 tbsp chopped cilantro
- 1 lime, juiced
- Pinch lime zest
Directions
- Directions:
- Combine spice rub ingredients in a jar and shake until the mixture is uniform.
- Rub spice mixture onto the pork tenderloins and let the tenderloins marinate in the rub mixture for at least 2 hours and maximum 24 hours.
- Before Grilling- Apricot Glaze:
- Melt preserves in a saucepan over medium heat. Remove from heat and add additional ingredients. Reserve half of the glaze in a bowl to use later. The remaining glaze in the pot will be used to glaze the pork.
- Grilling on a traditional Grill:
- Prepare the grill to medium high heat (375 degrees+). Grill the pork for 15-20 minutes, in the last 4 minutes, put the glaze on the pork and let grill 2 minutes each side. Using an instant read thermometer, check to ensure internal temp has reached 160 degrees. Take off the meat and tent it for 5 minutes before serving. Serve with remaining glaze.
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