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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
July 09, 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 remaining glaze. Spray out any flames, though that shouldn't be a problem with tenderloin since it is lean. The general rule with any sweet sauce (barbecue sauce and others) is to use it briefly near the end of grilling. That's long enough to warm it and bond it to the surface of the meat, making an attractive and tasty coating. Sugar is a molecule containing carbon. Leave it over a grill too long and it burns and turns to black charcoal. Most folks don't like the taste of cinders.