In this recipe for Grilled Pork Tenderloin with Apricot Glaze, pork tenderloin, one of the most tender cuts of pork, is covered with a luscious homemade dry rub that infuses it with incredible flavor. Then it is grilled and slathered with an amazing sweet and savory apricot glaze.
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 in the thickest part of the tenderloin. Cook to the temperatures indicated, and only use the times listed as a guide.If you have leftovers, they make fantastic sliders. Mix about a tablespoon of leftover glaze with mayonnaise to make an apricot aioli. Spread the aioli on a slider roll and top with a slice of pork tenderloin. Delicious!I made this recipe using a Big Green Egg, but any grill works. This recipe can also be cooked in a 400° F oven if you don't have a grill or the weather is bad.Leftovers can be stored covered in the fridge for up to three days or in the freezer for up to three months without any loss in quality.To reheat leftovers, wrap in foil and reheat in a 350° F oven for ten minutes or in the microwave uncovered on a microwave-safe plate for a minute or so. If frozen, allow the meat to thaw in the fridge overnight before reheating.The dry rub is delicious on chicken, seafood, and beef, too, so you might want to double or triple the recipe so that you will have it on hand to use in other recipes. I use it on all sorts of recipes, and I love how it flavors my Bacon Wrapped Chicken Thighs. Don't skip rubbing your meat with the grilled pork tenderloin rub before grilling it. 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.