Marinated Tender Juicy Chili Rubbed Pork Tenderloin grilled and brushed with the most amazing Apricot Cilantro Glaze!

Let’s talk pork!

It’s finally grilling season here in cold country. I realize some of you can grill year round, but my “Grill Master” is not fond of standing in 6 inches of snow with a wind chill of 16! Not even for me! (Sad, I know!) 

Thankfully, those cold days are behind us (fingers crossed) and we are warming up. That means it’s time to break out some of my favorite grilling recipes! This is, hands down, one of the MOST AMAZING pork tenderloin recipes you will ever find! (Trust me! Pretty please!) 

This dish is impressive enough for a dinner party, yet simple enough to make for a Sunday family dinner. Regardless, the results will be the same…rave reviews and not a slice left on your serving platter.

Ingredients

• 2, 1 pound pork tenderloins-They generally come two to a package
• ½ tablespoon chili powder
• 1 tablespoon garlic powder
• ½ tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1½ cups apricot preserves
• ½ cup barbecue sauce
• ½ teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon hot sauce (optional)
• 1 tablespoon cilantro, chopped
• 1 lime, juiced

What is the difference between Pork Tenderloin and Pork Loin?

I want to be sure to stress this is “Pork Tenderloin”, NOT “Pork Loin”.  There is a difference. Pork Tenderloin and Pork Loin are not cut from the same part of the animal. In fact, they even look different.

• Pork tenderloin is thin and small.
• The pork loin is wide enough that you can cut steak-like slices from it, like a boneless pork chop. In my humble opinion, pork tenderloin is the filet mignon of pork!

How to Make Apricot Chili Glazed Pork Tenderloin

The first step is to mix up the spices for the dry rub. It’s super easy and quick! It’s best if you can leave this rub on for at least 2 hours in the refrigerator. Overnight, even better!

In a small bowl, combine all the dry rub ingredients. Chili powder, garlic powder, sugar, salt, and ground pepper.

When applying the rub, just use a spoon to sprinkle it on. I always place a piece of plastic wrap underneath before I begin. It allows all the rub to stay with the meat. Then I can flip it over, do the other side and roll it up! Easy Peasy!

Place the prepared pork tenderloins on a small baking sheet, or plate, and chill in your refrigerator for at least 2 hours or overnight.

Apricot Chili Glaze Instructions

In a medium sauce pan, add apricot preserves. Melt over medium-low heat. Add ground ginger, garlic powder, and hot sauce. Stir until combined.

Add barbecue sauce and lime juice to the apricot glaze ingredients. Make sure to stir constantly.

Add the chopped cilantro. Now if you don’t like cilantro, you can leave it out. Simple as that! I promise the cilantro police will not knock on your door.

Place half of the prepared glaze in a serving bowl to serve with the pork tenderloin. The remaining glaze you will use to baste the tenderloins with during cooking.

How to Cook Pork Tenderloin

You have two options for cooking this pork tenderloin recipe. You can grill it on your barbecue over medium-high heat for 15–20 minutes, or until the internal temperature reaches 160 degrees on an instant-read thermometer. The last 5 minutes of grilling baste with the apricot cilantro glaze.

If cooking the Pork Tenderloin in the oven, cook it for about 30–35 minutes at 300 degrees. Place the pork on a baking rack over a baking sheet. Follow the recipe by adding the glaze for the last 4–5 minutes of cooking.  It works beautifully. So if you don’t want to grill, you don’t have to. No worries.

Basting the tenderloin with glaze

Truthfully, the cut of this meat is superb but the GLAZE! This glaze is incredible! (You want to stick your finger through the screen and sneak a lick? I thought so!)

When you have approximately 4 minutes of cooking time left, brush the pork tenderloins with the remaining apricot glaze in the pan. Cook for 2 minutes, either in the oven or on the grill. Turn the pork tenderloins and brush the glaze on the other side. Cook for an additional 2 minutes.

Remove the pork from the grill and let set for about 5 minutes before slicing. Slice at an angle.

Serving Suggestions

Arrange on a serving platter and spoon additional glaze over the top of the tenderloin before serving. Isn’t that an impressive-looking dish?!

This really is the best pork tenderloin recipe I have ever found. I love the tenderness of the cut of meat. The blend of flavors is outstanding.  From the rub to the apricot glaze with its hint of barbecue sauce and fresh cilantro.  It’s so YUMMY!

I like to serve this dish with fresh-cut green beans and a side dish of Classic Red Potato Salad.

Favorite Pork Recipes

• Roast Pork Tenderloin with Cranberry Sauce
• Easy Herbed Pork Tenderloin
• Pork Chop and Creamy Potato Casserole
• Chicken Fried Pork Cube Steak
• Crock Pot Chicken Fried Pork Chops

I really do love this recipe. It’s one of my all-time favorite summer grills! I hope you’ll give it a try and that you enjoy it as much as we do!

Happy Nesting Friends,

Printable Recipe Card

Chili Rubbed Pork Tenderloin with Apricot Glaze

Marinated Tender Juicy Chili Rubbed Pork Tenderloin grilled and brushed with the most amazing Apricot Cilantro Glaze!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Servings 8 servings

Calories 290 kcal

Ingredients

  

1x2x3x

• 2 1 pound pork tenderloins

Spice Rub:

• 1/2 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 preserves
• 1/2 cup barbecue sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoons garlic powder
• 1/4 teaspoon hot sauce
• 1 tablespoons chopped cilantro
• 1 lime juiced

Instructions

 

• Place chili powder, garlic powder, sugar, salt and pepper in a small bowl; stir to blend.Rub spice mixture onto pork tenderloins. Wrap in plastic wrap and refrigerate for 2 – 24 hours.
• Prior to grilling, melt apricot preserves in a sauce pan 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.
• Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant read thermometer.
• 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 and let set for about 5 minutes before slicing. Serve with reserved glaze.

Notes

Please note there is a minimum 2 hour refrigerator time for the dry rub. You can prepare the tenderloin the night before and allow to set up to 24 hours.

Nutrition

Serving: 6slicesCalories: 290kcalCarbohydrates: 64gProtein: 9gFat: 2gPolyunsaturated Fat: 1gCholesterol: 21mgSodium: 668mgFiber: 1gSugar: 44g

Tried this recipe?Let us know how it was!

About the Author

Meet The Author

Photo Credit: Jenelle Lacy Photography

Hi! I'm Norine, the cook, baker, and recipe creator behind Norine's Nest. I love sharing and creating recipes that invite family, friends, and neighbors to gather around the dinner table. Sharing good food and creating memories with those we love brings me happiness. Thanks for stopping by my Nest!

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