Tasteful Tuesday

Okay, so this recipe is one you should definately try, unless you are coming to visit me anytime soon. The reason you should not try this if you are coming to visit me is because since I made this the first time, my husband has been constantly asking for it again. Since I like new recipes, he seems to think that he never gets anything twice. He personally bought a few more tenderloins just to make sure that I would make it. It really is that good though and he will definately get it again and again.

Best Ever Apricot Glazed Pork Tenderloin

2-3 lbs pork tenderloin

Spice Rub:

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1/2 Tablespoon sugar

1 teaspoon Salt

1/2 teaspoon black pepper

Glaze:

1 1/2 cups apricot jelly

1/2 cup barbeque sauce

1 teaspoon grated fresh ginger

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce

1 large lime juiced

Combine spice rub ingredients in small bowl. Rub over tenderloin. Cover and refrigerate 2-24 hours (the longer the better, of course...I did mine about 8 hours).

When ready to cook, put glaze ingredients in small saucepan and heat until melted and smooth. Divide in half, placing one half in a serving bowl and reserving the other half for glazing while cooking.

For cooking: this can be roasted in the oven or grilled on the barbeque.

To Roast: Heat oven to 375. Line 9x13 pan with foil and lightly grease. Place tenderloin in pan and bake 20 min. Brush with glaze and bake 20 minutes. Brush with glaze again and cook until internal temperature reaches 160 degrees. Remove from oven and tent with foil. Let sit 5 minutes before slicing.

To Grill: Heat grill on medium high heat. Place tenderloin on grill and grill until internal temperature is 155 degrees, turning once. Brush with glaze and cook 2 minutes. Turn, brush with glaze and cook another 2 minutes. Remove from grill, tent with foil and let sit 5 minutes before slicing.

Serve with remaining glaze.

Recipe source: adapted from Mel's Kitchen Cafe

My Notes:

We used the grill, even though it is freezing outside and it was so fabulous. We ended up cooking it for around 30-40 minutes, but it really was freezing out so just check your temperatures. I also think that this rub and glaze would be very yummy on chicken. The original recipe calls for 2 (1lb) tenderloins which would decrease your cooking time. My tenderloin was closer to 3 lbs.