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Apricot Ginger Glazed Pork Tenderloins on the Big Green Egg


  • Author: Robyn
  • Yield: serves 4 1x
Scale

Ingredients

2 (1 lb) pork tenderloins, fat trimmed off

Spice Rub:

  • 1 tblsp chipotle powder (or other type chili powder)
  • 1 tblsp garlic powder
  • ½ tblsp turbinado sugar
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper

Glaze:

  • 1 ½ cups apricot preserves (fun variations would be: peach, guava)
  • ½ cup BBQ sauce (I prefer Stubb’s)
  • 1 tsp grated ginger
  • 2 cloves garlic, finely minced garlic  (1 tsp garlic powder can be substituted)
  • ½ teaspoon hot sauce
  • 1 tblsp chopped cilantro
  • 1 lime, juiced
  • Pinch lime zest

Instructions

Combine spice rub ingredients in a jar and shake until the mixture is uniform.

Rub spice mixture onto the pork tenderloins and let the tenderloins marinate in the rub mixture for at least 2 hours and maximum 24 hours.

Before Grilling- Apricot Glaze:

Melt preserves in a saucepan over medium heat. Remove from heat and add additional ingredients. Reserve half of the glaze in a bowl to use later. The remaining glaze in the pot will be used to glaze the pork.

Grilling on the BGE:

Preheat the Egg to 400 degrees. Grill the pork tenderloin for 4 minutes on each side, then add some glaze and let grill and additional 2 minutes.

Repeat on the other side. Check temp- if pork has reached 160s internal temp on an instant read thermometer, pull it off the grill and “tent” in foil. Tent the pork for 5 minutes and then it will be ready to serve. Serve with remaining glaze. Yum!

 

Grilling on a traditional Grill:

Prepare the grill to medium high heat (375 degrees+). Grill the pork for 15-20 minutes, in the last 4 minutes, put the glaze on the pork and let grill 2 minutes each side. Using an instant read thermometer, check to ensure internal temp has reached 160 degrees. Take off the meat and tent it for 5 minutes before serving. Serve with remaining glaze.


 

For a quick and easy veggies, grill romaine hearts that have been drizzled in olive oil, sea salt and pepper. You will love the flavor the grill adds to simple romaine!

The glaze is great as a dipping sauce and the ginger adds a nice kick!