I came downstairs one night last week to find Jim putting dinner together and reading a recipe from his laptop. Now, Jim cooks as much as I do around here, so it wasn’t unusual to find him cooking, but it is a bit unusual for him to be using a recipe from the internet. He usually likes to create his own recipes or get them from his Good Housekeeping cookbook his Grandmother gave us. I’m not sure if I can remember another time he searched for a recipe from the internet – ha!
This Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze was a great find! We actually ended up having it one other night because it was that good and we had some leftover glaze. I was happy to eat this two nights in one week.
You could use this glaze and this rub all by themselves – they are that good, but truly, they really complement each other perfectly. The rub forms a wonderful crust which is perfect for a tenderloin because they are so thin and you get some in every bite!
Do you use pork tenderloin very often? Our Harris Teeter usually has them BOGO and I stock up and throw some in our freezer so I always seem to have them on hand. If you find pork too dry sometimes, tenderloin might be a good option because it doesn’t dry out as easily and they always stay nice and juicy. Don’t forget to let your meat sit for about 5 minutes after cooking so it retains the juices. Pork Tenderloin is also a great lean meat – another huge plus in my book!
I think this is a great option for the holidays if you can still grill at this time of the year (we can!!) The fruity glaze and spicy rub just remind me of something you would serve for a holiday dinner.
If you want some other ideas for pork tenderloin check out these recipes from BWL and around the web. Enjoy my friends!!
Mushroom Pork Tenderloin – this was the recipe that my mom always served that got me hooked on this other white meat
Stuffed Grilled Pork Tenderloin – this is a really different recipe, but so good!
Herb Marinated Pork Tenderloin – another one my mom found. I make this often – it’s an Ina recipe. Enough said.
Mexican Style Pulled Pork – I created this recipe. Great on tacos and incredibly easy to throw together.
Mustard-Herb Crusted Pork Tenderloin – From For The Love of Cooking. She has some other tenderloin recipes. Mustard goes so well with pork!
Pork Tenderloin Diane – This is a really tasty recipe. Just don’t overdo it on the lemon pepper seasoning or lemon juice like I did once:-)
Baja Pork Stir-Fry – From Cooking Light. I have never made this recipe, but it is on my list!
Chili Rubbed Pork Tenderloin with Apricot Chili Glaze
- 2 1 pound pork tenderloins, trimmed
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 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
- Combine chili powder, garlic powder, sugar, salt and pepper together and rub spice mixture onto pork tenderloins. Cover tenderloins with plastic wrap and refrigerate for 2 to 24 hours.
- Prior to grilling, melt the preserves in a saucepan over medium heat. Add the remaining ingredients and combine. Reserve half of this glaze mixture for serving with the finished tenderloin.
- Turn your grill on to medium high heat and cook the tenderloins for about 15 - 20 minutes or until internal temperature reaches 145 degrees using an instant read thermometer.
- When you have about 4 minutes left to grill brush the remaining glaze over the top of the tenderloin. Cook 2 minutes more and turn and glaze the other half. Cook for 2 more minutes.
- Remove from the grill, tent with foil and allow the tenderloin to sit for 5 minutes prior to serving.