Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

Courtesy of National Pork Board 8 Servings • 15 Min. Prep Time • 20 Min. Cook Time • 2 Hrs. Marinate Time


2 pork tenderloins (about 2 lbs. total), trimmed

Spice Rub:
1 Tbsp. chili powder
1 Tbsp. garlic powder
1/2 Tbsp. sugar
1 tsp. salt
1/2 tsp. ground black pepper

1-1/2 c. apricot preserves
1/2 c. barbeque sauce
1 tsp. fresh ginger root, grated
1/2 tsp. garlic powder
1/2 tsp. hot sauce
1 Tbsp. cilantro, chopped
juice of 1 lime


1. Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hrs.

2. Prior to grilling, melt apricot preserves in 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 tenderloins for 20-27 min., or until the internal temperature of the pork reaches 145°F on an instant-read thermometer. When approximately 4 min. of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 min., turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 min. Remove pork from the grill and let set for about 5 min. before slicing. Serve with reserved glaze.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:


Calories: 175; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 78mg; Total Carbs: 16g; Fiber: 0g; Protein: 24g; Sodium: 330mg;

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