Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Ingredients

• 1.5 cups apricot preserves 
• 0.5 cup barbecue sauce 
• 1 tablespoon chili powder 
• 1 tablespoon cilantro leaves chopped
• 0.5 teaspoon garlic powder 
• 1 teaspoon ginger grated
• 0.5 teaspoon ground pepper black
• 0.5 teaspoon hot sauce 
• 1  juice of lime juiced
• 2 pound pork tenderloins trimmed
• 1 teaspoon salt 
• 0.5 tablespoon sugar 

Equipment

• bowl
• frying pan
• sauce pan
• grill
• kitchen thermometer

Directions

1. 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.
2. Prior to grilling, melt apricot preserves in saucepan over medium heat.
3. Remove pan from the heat and stir in remaining glaze ingredients.
4. Place half of the glaze in a serving bowl and hold for service.
5. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) on an instant-read thermometer.
6. 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.
7. Remove pork from the grill and let set for about 5 minutes before slicing.
8. Serve with reserved glaze.