I’ve waxed poetic before about this divine pork tenderloin recipe. And I must say, this apricot-glazed version of my favorite meat is right up there in succulent flavor.
One of my dearest friends from the glory days of high school who happens to be a phenomenal cook gave me this recipe insisting that she had made it no less than a bazillion times in the last few months to entertain company that was coming in and out of town to visit them.
I figured if a bazillion groups of company devoured and loved this, we probably would too. And we did!
Elegant enough to entertain with and simple enough to make your life easy if you want to serve it on a weeknight, the flavors of the chili rubbed pork are warm and delicious.
Thanks, Amanda, for making me look so good in the kitchen!
One Year Ago: Perfect Pumpkin Roll
Two Years Ago: Sweet and Sour Chicken with Pineapple and Red Onions
Chili-Rubbed Pork with Apricot Glaze
- 2 (1-pound each) pork tenderloins, fat trimmed
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 cups apricot jam/jelly
- 1/2 cup barbecue sauce
- 1 teaspoon grated fresh ginger (see tutorial here)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot sauce
- 2 tablespoon chopped fresh cilantro
- 2 small limes, juiced
- Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork tenderloins. Cover the tenderloins and refrigerate for 2 to 24 hours.
- Prior to grilling or roasting, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients. Place half of the glaze in a serving bowl and set aside to serve with the pork tenderloins later.
- Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. 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, tent with foil and let it rest for about 5 minutes before slicing.
- Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.
- Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.
This recipe requires marinating time (between 2 and 24 hours) so plan ahead!
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Recipe Source: adapted slightly from my friend, Amanda S.