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    Grits and Pinecones » Recipes » Pork » Chili-Rubbed Pork Tenderloin with Apricot Glaze

    Chili-Rubbed Pork Tenderloin with Apricot Glaze

    October 30, 2015 by Sharon Rigsby, Updated May 20, 2020 14 Comments

    Jump to Recipe Print Recipe
    Chili Rubbed Pork Tenderloin with Apricot Glaze

    You will love, love, love this grilled, Chili Rubbed Pork Tenderloin with Apricot Glaze recipe! Quick, easy and delicious, it’s the perfect answer to the what’s for dinner tonight question!

    Chili Rubbed Pork Tenderloin ready right off the grill

    I found this yummy recipe on  Mel’s Kitchen Cafe Blog, several years ago, and we like it so much I have probably made it, at least, a dozen or so times. I have also served it to family and friends, and everyone loves it.  In fact, recently, 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 entree 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 one of my most popular posts!

    If you like pork tenderloin as we do, you might also like these popular recipes: Herb Crusted Pork Tenderloin, Pork Tenderloin with Blackberry Sauce, and Grilled Pork Tenderloin with Dark Cherry Sauce.

    To make Chili Rubbed Pork Tenderloin, 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.

    Chili Rubbed Pork Tenderloin with Apricot Glaze ingredients

    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.

    Chili Rubbed Pork Tenderloin with Apricot Glaze with the rub

    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.

    Apricot Glaze for Chili Rubbed Pork Tenderloin with Apricot Glaze

    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 145 degrees F when checked with a meat thermometer. 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.

    Chili Rubbed Pork Tenderloin with Apricot Glaze cooking on the grill

    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!

    Chili Rubbed Pork Tenderloin with Apricot Glaze ready to eat

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

    Chili Rubbed Pork Tenderloin hot off the grill
    Print Pin
    5 from 4 votes

    Chili-Rubbed Pork Tenderloin with Apricot Glaze

    You will love this grilled Chili Rubbed Pork Tenderloin with Apricot Glaze recipe! Quick, easy and delicious, it's the perfect entree for tonight's dinner!
    Course Main Dish
    Cuisine American, Southern
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 8 servings
    Calories 200kcal
    Author Sharon Rigsby

    Ingredients

    • 2 pork tenderloins

    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 limes juiced

    Instructions

    • 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 or 400 degrees. Grill the pork tenderloins for 15-20 minutes, or until the temperature reaches 145 degrees F when checked with a meat thermometer. 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.

    Notes

    *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!

    Nutrition

    Calories: 200kcal | Carbohydrates: 30g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 170mg | Potassium: 268mg | Fiber: 0.5g | Sugar: 19g | Vitamin A: 50IU | Vitamin C: 7.4mg | Calcium: 10mg | Iron: 1.1mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @gritsandpinecones or #gritsandpinecones!
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    Reader Interactions

    Comments

    1. Jim Richards

      November 10, 2020 at 9:37 am

      5 stars
      Had this last Friday night. Score another win for Grits and Pinecones! Gonna have your Bourbon sweet potato casserole for Thanksgiving-can’t wait!

      Reply
    2. Lorrie Howell DaVega

      June 30, 2020 at 6:30 am

      5 stars
      Thanks for this recipe. My twists are that I used orange marmalade in the glaze and half the garlic in the rub. My husband seared the meat on high on the grill then cooked it for 30 minutes on medium, as per our grill instructions.

      Reply
      • Sharon Rigsby

        June 30, 2020 at 2:19 pm

        Hi Lorrie,
        I’m so glad you enjoyed the tenderloin. The orange marmalade glaze does sound delicious and I’ll have to try that next time I make it. Thanks so much for letting me know.
        All the best,
        Sharon

        Reply
    3. KATHERINE THORNTON

      April 05, 2020 at 6:02 pm

      Can sear in a cast iron skillet then roast in a 375 oven for 20-25 minutes

      Reply
      • Sharon Rigsby

        April 06, 2020 at 12:48 am

        Hi Katherine, I’ve never tried cooking it this way, but I don’t see any reason it wouldn’t work. I would definitely use a meat thermometer though to make sure it doesn’t overcook. If you decide to try it this way, please let me know how it works out.
        All the best,
        Sharon

        Reply
    4. courtney

      December 12, 2015 at 2:13 pm

      Made 4 of these to go on our graduation party buffet this evening, so far it is a home run!

      Reply
      • Gritsandpinecones

        December 12, 2015 at 2:22 pm

        I’m so glad you liked them. As you know they make great sliders. Just mix a tablespoon or so of your leftover Apricot Glaze with some mayonnaise and you have a wonderful Apricot Aioli to spread on your bread!

        Reply
    5. nancy lewis

      November 11, 2015 at 9:25 pm

      The Lewis clan enjoyed this delectable meal this evening. I put more lime juice than the recipe called for by accident but it still was great. Thanks for giving us new recipes to try. This is a keeper!

      Reply
    6. Courtney Glazer

      November 01, 2015 at 1:42 pm

      I made it last night…..: DELICIOUS!!
      Great job Sharon?

      Reply
      • Gritsandpinecones

        November 02, 2015 at 9:24 am

        So glad you liked it!

        Reply
    7. Carol

      October 31, 2015 at 12:16 am

      Ed and I love pork tenderloin so I’m looking forward to trying your recipe soon!

      Reply
      • Gritsandpinecones

        November 02, 2015 at 9:34 am

        Thanks Carol! I know you will love it. You can also try different types of jams or preserves. I have some Raspberry Cranberry Preserves I am going to try next time.

        Reply
    8. Paul Brawner

      October 30, 2015 at 9:41 am

      Awesome looking dish! What time is dinner? 🙂 🙂

      Reply
      • Gritsandpinecones

        November 02, 2015 at 9:24 am

        Come on over anytime!!

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

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