This chili rubbed pork tenderloin with apricot ginger glaze is one of my favorite dinners for spring/summer. It’s pretty easy too since it involves no chopping. Y’all know I rate a recipe’s level of difficulty based on chopping because I HATE to chop lol. This is one of those easy, yet tastes gourmet recipes. So that I could focus on the main course, I paired this with easy sides – 90 second microwave Jasmine rice and some sauteed zucchini. The Jasmine rice was a little beachy, just like the main course.
This recipe is actually a mix of two recipes. There is a cranberry pork loin roast that I make around the holidays, so I took that but modified some of the ingredients to make it seasonal for spring/summer. By the way, I think I’m finally getting a little better about my food styling and photography, what do you think?
2 (1 pound) pork tenderloins, 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 barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon cilantro
1 lime, juiced
Preheat oven to 425 degrees F. Place chili powder, garlic powder, sugar, salt and pepper in a small bowl and mix well.
Combine the apricot preserves, barbecue sauce, grated ginger, garlic powder, hot sauce, cilantro, and lime in a saucepan; bring to a boil.
Line a large baking pan with foil. Place pork loin in pan, fat side up. Rub evenly with spice mixture. Use a pastry brush and a small spoon to completely coat the pork with sauce, reserving some sauce to coat over cooked loin (and optional side of rice).
Cook until the pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
So what do you think of this recipe? Is this something you would try?
recipe – altered from chili rubbed pork tenderloin with apricot ginger glaze and cranberry glazed pork loin roast