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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
August 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 into the rub and then skewered it making kabobs and left it in the fridge for a few hours. I've found it's much easier to cook that way. It's easier to turn and make sure it's cooked evenly not dried out. I kept the amount of glaze the same, but cut the amount of bbq sauce in it by half. I found that you could easily melt the preserves in the microwave and then add the rest of the ingredients. The sweetness of the glaze definitely compliments the spiciness of the grilled pork! This goes great with grilled sweet potatoes. I will definitely make this again!