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My review
Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
National Pork Board
"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit."
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Ingredients
2 h 45 m servings 317 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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.
- 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.
- Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) on an instant-read thermometer.
- 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.
Nutrition Facts
Per Serving: 317 calories; 5.8 g fat; 47.5 g carbohydrates; 20.9 g protein; 63 mg cholesterol; 551 mg sodium. Full nutrition
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Reviews
Read all reviews 462631 Ratings
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Most helpful positive review
3/15/2010
This was wonderful! From the husband "pork, my least favorite white meat", to "this is awesome, what meat is this?"..... only change I made was to decrease the chili powder to 3/4 tsp as the h...
Most helpful critical review
1/5/2011
Too much work for the taste. The glaze was pretty good though.
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3/15/2010
This was wonderful! From the husband "pork, my least favorite white meat", to "this is awesome, what meat is this?"..... only change I made was to decrease the chili powder to 3/4 tsp as the h...
8/31/2009
This recipe is EXCELLENT! It is a must try! I only cooked one tenderloin (vs two)so I only made half the glaze. (I then divided that glaze into two small bowls and used one for brushing onto th...
8/26/2010
Wow! What an incredible grilled pork recipe! I doubled the spice rub for approximately 3 lbs. of pork and rather leaving the tenderloin whole I cut the pork into medallions. I dipped each piece ...
7/9/2009
Note to cookinkiwi - review the recipe again and first see step 2. Divide the glaze so that people can use it at table. Then go to step 4. With 4 minutes to go, brush the meat with the remain...
3/18/2006
A five-star recipe for sure. Although the recipe doesn't say when to first put the glaze on the meat, I did it right at the start, and because I didn't want to grill outside in the freezing co...
2/9/2011
Fantastic recipe. My tenderloins were closer to a pound and a half so i made a little extra rub. I used a homemade ancho chili powder, which is more flavorful than the store-bought chili powde...
9/8/2008
This was delicious. The only thing that I would do differently (and I will make this again) would be to reduce the amount of barbecue sauce in order to let the apricot flavor come through a lit...
7/7/2009
This was so visually pretty coming off the grill I could only hope it would taste good too. Well this deserves a definite ride on the "hot tamale train" for sure. OMG the perfect mix of spicy ...
7/10/2008
This recipe was great. I vary my meats throughout the week and I usually cringe when it comes to pork because nothing ever seems to flavor it very well. This recipe has made me fall in love wi...