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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
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!!~!