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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
Reviews:
March 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 hubby dislikes spicy foods and based on other readers reviews, this was the perfect mix. Worked beautifully!!! Thanks so much for this recipe!!~!