Serve this flavorful dish with slaw with vinaigrette, grilled potatoes, and seasonal fresh fruit. Ingredients 2 pork tenderloins (about 2 pounds total), trimmed Spice Rub 1 tablespoon chili power 1 tablespoon garlic powder 1/2 tablespoon sugar 1 teaspoon salt 1/2 teaspoon ground black pepper Glaze 1 1/2 cups apricot preserves 1/2 cup barbecue sauce 1 teaspoon grated ginger 1/2 teaspoon garlic powder 1/2 teaspoon hot sauce 1 tablespoon chopped cilantro

Instructions
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.

Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.

Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

A variation on this recipe is also hosted on BigOven.com as recipe number 158827.

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Yields: 8 Servings    posted as 158827
    

notes:  Republished with Permission, National Pork Council

Cuisine:   American

Main Ingredient:   Pork