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.
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.
*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-label]