Chili-Rubbed Pork Tenderloin with Apricot Glaze

You will love, love, love this Chili Rubbed Pork Tenderloin with Apricot Glaze recipe! I found it online on  Mel’s Kitchen Cafe Blog, a few month’s ago, and we like it so much I have probably made it, at least, a dozen times. I have also served it to family and friends and everyone loves it.  In fact, last night, we had my son and his wife, and my husband’s daughter over and I served this with my Creamy Make Ahead Mashed Potatoes and White Acre Peas. It was a huge hit. It was a gorgeous evening, we were able to eat outside and everything was delicious!

This dish is great for entertaining because you can make the Chili Rub and put the rub on the pork tenderloins up to 24 hours ahead of time and I also make the Apricot Glaze ahead so all my husband has to do is pop the meat on the grill right before we are ready to eat.

This recipe is easy, it’s quick, and best of all, really delicious! And, my blog followers seem to agree. This post for Chili Rubbed Pork Tenderloin with Apricot Glaze has been my absolutely most popular post garnering more views than any other post!

To begin, gather all of your ingredients which include: pork tenderloin, (I actually think this rub and glaze would be delicious on chicken too!) chili powder, garlic powder, sugar, apricot jam, barbecue sauce, and limes.

Combine the chili powder, garlic powder, sugar, salt and pepper in a small bowl and rub the spice mixture on your pork tenderloins. Cover and refrigerate for 2-24 hours. I have marinated my tenderloins for varying periods of time depending on how prepared I was. No matter the length of time, the tenderloins have been delicious. Of course, the longer they sit the more delicious they become, but they are still really, really good even marinating less than an hour. If you don’t have 24 hours to let the meat marinate, don’t let this deter you. Make this dish anyway and leave the rub on as long as you can. I promise it’s delicious no matter what.

Melt the jam in a small saucepan and add the barbecue sauce. (The first time I made this, I used Sweet Baby Ray’s Sweet and Spicy and it was a little too spicy for my husband. The second time, I used just regular Sweet Baby Ray’s Barbecue Sauce and he liked it much better.) Remove the pan from the heat and add the ginger, garlic powder,  and lime juice. Place half of the glaze in a small bowl to serve with the pork later.

Preheat your grill to medium-high heat or 400 degrees. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees. When approximately 4 minutes of grilling time remains, coat the pork tenderloins liberally with the glaze. Cook for 2 minutes and turn and brush the glaze on the other side. Cook for an additional 2 minutes.

Remove the tenderloins from the grill, tent with foil and let them rest for about 5 minutes before slicing. Serve immediately.

*Leftovers, if you have any, make great sliders. Simply mix about a tablespoon of the leftover glaze with mayonnaise to make Apricot Aioli. Spread the aioli on a slider roll and top with a slice of pork tenderloin. Delicious!

You have to try this recipe! I promise it will quickly become one of your favorite “go-to” recipes!

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Chili-Rubbed Pork Tenderloin with Apricot Glaze

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

-8 servings MetricUS Imperial

Ingredients

• 2 pork tenderloins fat trimmed

Spice Rub

• 2 TBSP chili powder
• 2 TBSP garlic powder
• 1 TBSP brown sugar
• 2 tsp kosher salt
• 1 tsp pepper

Glaze

• 1 1/2 cups apricot jam/jelly
• 1/2 cup barbecue sauce
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 2 TBSP chopped fresh cilantro
• 2 small limes juiced

Prep Time 10 minutes Cook Time 20 minutes Servings -8 servings MetricUS Imperial Ingredients 2 pork tenderloins fat trimmed Spice Rub 2 TBSP chili powder 2 TBSP garlic powder 1 TBSP brown sugar 2 tsp kosher salt 1 tsp pepper Glaze 1 1/2 cups apricot jam/jelly 1/2 cup barbecue sauce 1 tsp grated ginger 1/2 tsp garlic powder 2 TBSP chopped fresh cilantro 2 small limes juiced

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Instructions

1. 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.
2. 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

1. Preheat a grill to medium-high heat or 400 degrees. Grill the pork tenderloins for 15-20 minutes, or until the temperature reaches 160 degrees. 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 the 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.
2. *Leftovers, if you have any, make great sliders. Simply mix about a tablespoon of the leftover glaze with mayonnaise to make Apricot Aioli. Spread the aioli on a slider roll and top with a slice of pork tenderloin. Delicious!