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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
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Chili Rubbed Pork Tenderloin With An Apricot Ginger Glaze

Source: National Pork Board

Spicy and sweet pork tenderloin made with a chili rub and an apricot ginger glaze.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	336.4

Total Carbs	46.4 g

Dietary Fiber	0.6 g

Sugars	39.5 g

Total Fat	4.6 g

Saturated Fat	1.5 g

Unsaturated Fat	0.7 g

Potassium	473.2 mg

Protein	27.3 g

Sodium	499.3 mg

Dietary Exchanges 4.6 Fat, 0.0 Fruits, 2.8 Meat, 2.5 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb pork tenderloin 1.0
1 tbsp chili powder 1.0
1 tbsp garlic powder 0.5
0 1/2 tbsp sugar 1.0
1 tsp salt 0.5
0 1/2 tsp black pepper 1.5
1 1/2 cup Preserves, apricot 0.5
0 1/2 cup Sauce, barbecue 1.0
1 tsp fresh ginger root 0.5
0 1/2 tsp garlic powder 0.5
0 1/2 tsp hot pepper sauce 1.0
1 tbsp fresh cilantro 1.0
1 each medium limes

Directions

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 to 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.