Chili Rubbed Pork Tenderloin with an Apricot Ginger Glaze

This is one of Chris' favorite recipes.  I have only made it twice, but every time I do, there are no leftovers. It is a nice touch of sweet and spicy, but I do not recommend it for anyone who has a sensitive tongue, because there is quite a kick!

Ingredients:

Spice Rub:

1.5 tsp chili powder

1.5 tsp garlic powder

3/4 tsp sugar

1/2 tsp salt

1/4 tsp ground black pepper

Glaze:

3/4 cup apricot preserves

1/4 cup barbecue sauce (I use Sweet Baby Rays)

1/2 tsp grated ginger

1/4 tsp garlic powder

1/4 tsp hot sauce (I use Frank's)

1.5 tsp chopped cilantro

1/2 lime

Directions:

Place chili powder, garlic powder, sugar, salt and pepper in a bag; shake to blend. Rub spice mixture onto pork tenderloin. Cover tenderloin (I threw mine in a Pyrex baking dish with cover) and refrigerate for 2 to 24 hours.

Before throwing it in the fridge

Before 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 use for a dipping sauce. 

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 about 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 another 2 minutes.

Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze dipping sauce.

End result is awesome.