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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze
February 09, 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 powders which have other spices mixed with the chili. I opted for cooking inside after letting the rub sit on for about 3 hours. I tied both tenderloins together with butchers twine, seared it on all sides on a grill pan, and put it in a 325F oven until multiple thermometers read 155, then added the glaze. For the glaze, i cut the bbq sauce in half, used fresh garlic along with the fresh ginger, and extra hot sauce (cholula). The cilantro was a nice addition. Kudos to the author of the recipe!