Chili-Rubbed Pork with Apricot Glaze


If you’re like me and are a P.O.P., pal of pork, then you’ll enjoy this sweet and savory spin on the "other" white meat. This piggy tantalized all my taste buds - sweet, savory, and spicy. Pair this with my new favorite side dish and you’ve got yourself one delicious weeknight meal. As an added bonus, this meal comes together fast and dinner's on the table in less than an hour. Wait, is that fast? I don’t have any bambinos so that seems relatively quick to me. Although if I had a child frantically running around the kitchen I could see how this could be a bit cumbersome. Perhaps on those days – a drive thru would be more appropriate. But on the “other” days this would be a great option.

Chili-Rubbed Pork with Apricot Glaze

Adapted from Mel's Kitchen

Serves 4

*Note: This recipe requires marinating time (between 2 and 24 hours) so plan ahead!

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

Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
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 would add more next time)
2 tablespoon chopped fresh cilantro
2 small limes, juiced

Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Season pork with salt and 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 148 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 10 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 148 degrees internally. Remove the pork from the oven, tent with foil and let it rest for 10 minutes before slicing.

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

4 comments:



Jennifurla said...

This made me alugh with the kid comment! ha, lovely meal

NuM NuM said...

Hey Jennifurla - I can only imagine the chaos in the kitchen when children at around :)

Anonymous said...

Il semble que vous soyez un expert dans ce domaine, vos remarques sont tres interessantes, merci.

- Daniel

NuM NuM said...

Hi Daniel,

Thanks for visiting. Merci :)