Chili-Rubbed Pork with Apricot Glaze

I just realized this is my 100th post!  This recipe comes from Mel's Kitchen Cafe.  I haven't made anything from her site that I haven't liked so far.  I sent Ben to the store last night to pick up the ingredients I needed for this roast.  I don't normally keep apricot jam or fresh ginger on hand.  Luckily, Ben was able to find both!  This recipe calls for a really unique blend of things sweet and spicy - it's full of flavor.  We grilled ours but you could also roast it in the oven.  Just make sure you plan ahead because the rub needs to have time to sit and marinate on the pork.

Chili-Rubbed Pork with Apricot Glaze

2 (1-pound each) pork tenderloins, fat trimmed

Spice Rub:

1 tablespoon chili powder

1 tablespoon garlic powder

1/2 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground black pepper

Glaze:

1 1/2 cups apricot jam/jelly

1/2 cup barbecue sauce

1 teaspoon grated fresh ginger

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce (I omitted.)

2 tablespoon chopped fresh cilantro (I used 1 tsp. dried.)

2 small limes, juiced

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.

Grilling Instructions: Preheat a grill to medium-high heat. Grill the pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. 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 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.

Roasting Instructions: Preheat the oven to 375 degrees. Place the pork tenderloins in a lightly greased, foil-lined 9X13-inch pan. Bake for 15 minutes. Brush with the apricot glaze remaining in the pan. Bake for 15 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.

Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.