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!
- 2 (1 lb) pork tenderloins, fat trimmed off
- Spice Rub:
- 1 tbsp chipotle powder (or other type chili powder)
- 1 tbsp garlic powder
- Â½ tbsp turbinado sugar
- 1 tsp sea salt
- Â½ tsp fresh ground black pepper
- 1 Â½ cups apricot preserves (fun variations would be: peach, guava)
- Â½ cup BBQ sauce (I prefer Stubbâs)
- 1 tsp grated ginger
- 2 cloves garlic, finely minced garlic (1 tsp garlic powder can be substituted)
- Â½ teaspoon hot sauce
- 1 tbsp chopped cilantro
- 1 lime, juiced
- Pinch lime zest
- 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.
|Amount Per Serving||%DV|
|Serving Size 389g|
|Recipe makes 4 servings|
|Calories from Fat 48||8%|
|Total Fat 5.39g||7%|
|Saturated Fat 1.59g||6%|
|Trans Fat 0.04g|
|Total Carbs 93.5g||25%|
|Dietary Fiber 2.0g||7%|