T'was the sauce on this weeks recipe that caught my attention. A sweet BBQ sauce mixed with a generous helping of cilantro really adds a kick to this dish!
1-2 lb pork tenderloin, trimmed
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups apricot preserves
1/2 cup BBQ sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced
1. Place chili powder, garlic powder, sugar, salt, and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloin. Cover tenderloin and refrigerate for 2-24 hours.
2. Prior to grilling, melt apricot preserves in a saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
3. Prepare grill at medium-high heat. Grill pork tenderloin for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F on an instant-read thermometer.
4. When approximately 4 minutes of cook time remains, brush the pork tenderloin with the apricot graze remaining in the pan. Cook for 2 minutes, turn the tenderloin and brush glaze on the other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
I served with:
Garlic mashed red potatoes
Jess' Grade: A-
Great dish! As with a lot of my recipes, this has a great sweet taste and doesn't overpower the rub on the pork, although I felt that the chili powder was a little strong for the rest of it, which is why I gave it the slightly lower grade. But keep in mind that's opinion, you may love chili powder! I would love to hear your opinions if you are trying any of these.