Grilled Pork Tenderloin with Apricot Glaze

A sliced pork tenderloin covered with apricot glaze.

5 from 9 votes

Grilled Pork Tenderloin with Apricot Glaze

This Grilled Pork Tenderloin with Apricot Glaze is juicy, flavorful, and easy enough for a weeknight dinner, yet impressive enough for guests. A simple dry rub keeps the pork tender and moist, while a sweet-savory glaze made with apricot preserves, barbecue sauce, lime juice, ginger, and garlic adds incredible flavor. Perfect for the Big Green Egg, gas grill, charcoal grill, or even the oven.

Prep Time10

Cook Time20

Dry rub2

Total Time2 30

Course: Main Dish

Cuisine: American, Southern

Servings: servings

Calories: 245kcal

Author: Sharon Rigsby

Equipment

Grill Big Green Egg, gas or charcoal
Basting brush or mop

Ingredients

2 pork tenderloins, approximately 2.5 to 3 pounds total

Dry Rub

2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoons brown sugar
2 teaspoons kosher salt
1 teaspoon ground black pepper

Apricot Glaze

1 ½ cups apricot preserves, may substitute jam or jelly
½ cup barbecue sauce, I like and use Sweet Baby Ray's Original
1 teaspoon grated fresh ginger, may substitute ½ teaspoon ground ginger
½ teaspoon garlic powder
2 tablespoons chopped fresh cilantro, may substitute parsley
2 limes, juiced

Instructions

Remove any silver skin, which is the whiteish thick connective tissue on the pork that is often in a rectangular shape. To do this, use a thin sharp knife (I like to use a fish fillet knife) and slide it under the silver skin. Then, use your other hand to lift it and slice it off as close to the meat as possible.
Combine the chili powder, garlic powder, brown sugar, salt, and pepper in a small bowl and rub the spice mixture all over the pork tenderloins. Cover and refrigerate for two to 24 hours.
Melt the preserves in a small saucepan over low heat, and add the barbecue sauce. Remove the pan from the heat and add the ginger, garlic powder, and lime juice. Reserve half of the glaze to serve with the pork later.
To grill, 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 135° F when checked with an instant-read meat thermometer.
Use a basting brush or mop to coat the pork tenderloins liberally with the glaze. Cook for two minutes and turn and brush the glaze on the other side. Cook for an additional two minutes or until the internal temperature of the pork reaches 140° F.
Remove the tenderloins from the grill, tent them loosely with foil, and let them rest for about ten minutes. Due to carryover cooking, the internal temperature of the pork will continue to rise to 145° F.
To serve, slice into half-inch to three-quarter-inch slices and serve with the reserved glaze.

Notes

For the best results with this recipe, do not overcook your pork. Use an instant-read meat thermometer and insert it into the thickest part of the tenderloin. Cook to the indicated temperatures, and use the listed times only as a guide.

I made this recipe using a Big Green Egg, but a charcoal or gas grill works as well. This recipe can also be cooked in a 400° F oven if you don't have a grill or the weather is bad.

The dry rub is delicious on chicken, seafood, and beef, too, so you might want to double or triple the recipe so you will have it on hand for other recipes. I use it in all sorts of recipes.

Don't skip rubbing the tenderloin with the chili dry rub before grilling. Of course, the longer it sits, the better your meat will taste, but it is still really good, even after marinating for less than an hour. If you don't have 24 hours, don't let this deter you. Just leave the rub on as long as possible. I promise it will still be delicious.

Nutrition