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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.

Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Easy

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
, 3 Meat , 2 1/2 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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2 lb  pork tenderloin
1 tbsp  chili powder
1 tbsp  garlic powder
0 1/2 tbsp  sugar
1 tsp  salt
0 1/2 tsp  black pepper
1 1/2 cup  Preserves, apricot
0 1/2 cup  Sauce, barbecue
1 tsp  fresh ginger root
0 1/2 tsp  garlic powder
0 1/2 tsp  hot pepper sauce
1 tbsp  fresh cilantro
1 each  medium limes
  1. Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend.
  2. Rub spice mixture onto pork tenderloins.
  3. Cover tenderloins and refrigerate for 2 to 24 hours.
  4. Prior to grilling, melt apricot preserves in saucepan over medium heat.
  5. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
  6. 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.
  7. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan.
  8. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side.
  9. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

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