Tuesday, May 6, 2008

Chili-Rubbed Pork Tenderloin w/ Apricot Glaze

This was THE BEST pork roast ever! I didn't have the cilantro, but it was still soooo yummy! I also used HOMEMADE BBQ sauce because I didn't have bottled (recipe for that to follow this one). I also did this in the oven , browning the pork in a skillet just after rubbing it with seasoning (didn't marinate like recipe says to). Cooked in oven @ 400 for 40 min covered w/ foil. STILL WAS AMAZING, but next time I'm trying the grill (this was a last minute meal !) . Great way to tell your taste buds " it's almost summer!".

2 (1 pound) pork tenderloins,
Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced
1. 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.
2. 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.
3. 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.
4. 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.
~recipe from allrecipes.com, submitted by the Pork Board ~