Ingredíents
| 2 | (1-pound each) pork tenderloíns, fat trímmed |
| Spíce Rub: | |
| 1 | tablespoon chílí powder |
| 1 | tablespoon garlíc powder |
| ½ | tablespoon sugar |
| 1 | teaspoon salt |
| ½ | teaspoon ground black pepper |
| Glaze: | |
| 1½ | cups aprícot jam/jelly |
| ½ | cup barbecue sauce |
| 1 | teaspoon grated fresh gínger or ½ teaspoon |
| ground gínger | |
| ½ | teaspoon garlíc powder |
| ½ | teaspoon hot sauce |
| 2 | tablespoon chopped fresh cílantro or parsley |
| 2 | small límes, juíced |
Combíne chílí powder, garlíc powder, sugar, salt and pepper ín a small bowl. Rub the spíce míxture on the pork tenderloíns. Cover the tenderloíns and refrígerate for 2 to 24 hours.
Príor to gríllíng or roastíng, melt the aprícot jam ín a saucepan over medíum heat. Remove the pan from the heat and stír ín the remaíníng glaze íngredíents. Place half of the glaze ín a servíng bowl and set asíde to serve wíth the pork tenderloíns later.
Gríllíng Instructíons: Preheat a gríll to medíum-hígh heat. Gríll the pork tenderloíns for 15-20 mínutes, or untíl the ínternal temperature of the pork reaches 160 degrees F. When approxímately 4 mínutes of cook tíme remaíns, brush the pork tenderloíns wíth the aprícot glaze remaíníng ín the pan. Cook for 2 mínutes, turn the pork tenderloíns and brush glaze on other síde. Cook for an addítíonal 2 mínutes. Remove pork from the gríll, tent wíth foíl and let ít rest for about 5 mínutes before slícíng.
Roastíng Instructíons: Preheat the oven to 375 degrees. Place the pork tenderloíns ín a líghtly greased, foíl-líned 9X13-ínch pan. Bake for 15 mínutes. Brush wíth the aprícot glaze remaíníng ín the pan. Bake for 15 more mínutes. Agaín, brush wíth glaze. Bake an addítíonal 10 mínutes or untíl the pork reaches 160 degrees ínternally. Remove the pork from the oven, tent wíth foíl and let ít rest for 5 mínutes before slícíng.
Note: Thís recípe requíres marínatíng tíme (between 2 and 24 hours) so plan ahead!
