Hello, yum! Grilled Pork Tenderloin with Apricot Ginger Glaze is one of those recipes that hits you with big taste on the double. The two-step flavor process (rub it now, sauce it later) makes for an amazingly tender meat with a sweet and mildly spicy glaze.
Pork tenderloin again? Is that all you eat??
Definitely not. My first love is chicken.
Are you getting kickbacks from the pork industry?
Wouldn’t that be nice? But, no.
It is true, though, that this is one of many pork recipes I’ve published. But you must understand that I am morally obligated to share any recipe that makes my mouth soooo happy.
The double-whammy taste extravaganza is a result of the spices you rub the meat with before cooking, and the apricot-infused BBQ sauce you finish it with at the end. You’ve never had grilled pork tenderloin like this before!
3 Reasons You Ought to Love Pork Tenderloin
#1 It is LEAN. Three ounces contains just 3 grams of fat and has a whopping 22 grams of protein. The other white meat indeed!
#2 It is TENDER. My kids never, ever complain that it’s ‘chewy’ — their main complaint about lean cuts of beef.
#3 It is VERSATILE. You can morph this easy-going meat into any type of meal you want – sweet, savory, spicy – it all works. You can grill it, roast it, or slow-cook it long and low. Make it yours with your favorite spices, herbs and sauces.
But, first? Puh-leeze make this spiced, smoky/sweet version. I promise you’ll love it. And the leftovers are the BOMB. You can slice it for sandwiches, chop it for salad, or shred it to make a killer quesadilla.
And if my unabashed love for pork making you uneasy, just WAIT til you hear about my feelings on peanut butter 🙂
Grilled Pork Tenderloin with Apricot Ginger Glaze
It's big taste on the double when you make this grilled pork tenderloin with apricot glaze. The two-step flavor process makes for an amazingly tender meat with a sweet and mildly spicy glaze.
Ingredients
- 2 1 lb pork tenderloins trimmed; silverskin removed
Spice Rub
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Apricot Glaze
- 3/4 cup apricot preserves
- 1/4 cup barbecue sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon hot sauce
- Juice of 1/2 lime about 1 tablespoon
Instructions
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Add the ingredients for the spice rub to a small bowl and combine well. Using your fingers, rub the mixture onto all sides of both tenderloins. Cover the meat and place in the refrigerator for 2-24 hours.
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Pre-heat grill on medium-high setting. While grill is preheating, make the glaze. First, melt the apricot preserves in the microwave in a glass measuring cup or bowl. Stir in the remaining ingredients (barbecue sauce through lime juice). Set aside half the glaze for serving.
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Grill the tenderloins over medium-high heat for 18-20 minutes, turning over about half way through. When there is 4 minutes left of grilling time, brush the glaze over the tenderloins and let cook for 2 minutes, then turn over and brush the other side, cooking for an additional 2 minutes. The meat is done when it reaches an internal temp of at least 145 F.
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Remove meat to serving platter. Brush with reserved glaze and allow it to rest for 5 minutes before slicing.
Recipe Notes
*If you’re using an indoor grill that cooks from both top and bottom (ie., a George Foreman style indoor grill) then the cooking time is typically about half. Be sure to check the internal temperature of the meat before finishing to ensure it reaches at least 145 F.
Absolutely positively delicious!!! A HUGE hit here tonight!! Thanks Julie!
Wahoo! Another winner! Glad you all liked it.
OMG – this looks insanely good. I’m shopping tomorrow- guess what is on the list?!?!
You guys will totally love this. Guaranteed.