It's big taste on the double when you make this grilled pork tenderloin with apricot glaze. The two-step flavor process makes for an amazingly tender meat with a sweet and mildly spicy glaze.
- 2 1 lb pork tenderloins trimmed; silverskin removed
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup apricot preserves
- 1/4 cup barbecue sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon hot sauce
- Juice of 1/2 lime about 1 tablespoon
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Add the ingredients for the spice rub to a small bowl and combine well. Using your fingers, rub the mixture onto all sides of both tenderloins. Cover the meat and place in the refrigerator for 2-24 hours.
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Pre-heat grill on medium-high setting. While grill is preheating, make the glaze. First, melt the apricot preserves in the microwave in a glass measuring cup or bowl. Stir in the remaining ingredients (barbecue sauce through lime juice). Set aside half the glaze for serving.
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Grill the tenderloins over medium-high heat for 18-20 minutes, turning over about half way through. When there is 4 minutes left of grilling time, brush the glaze over the tenderloins and let cook for 2 minutes, then turn over and brush the other side, cooking for an additional 2 minutes. The meat is done when it reaches an internal temp of at least 145 F.
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Remove meat to serving platter. Brush with reserved glaze and allow it to rest for 5 minutes before slicing.
*If you're using an indoor grill that cooks from both top and bottom (ie., a George Foreman style indoor grill) then the cooking time is typically about half. Be sure to check the internal temperature of the meat before finishing to ensure it reaches at least 145 F.