2 (1 lb) pork tenderloins, fat trimmed off
- 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
- 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
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. I recommend using the Thermapen for accurate & fast internal temperature readings. Take off the meat and tent it for 5 minutes before serving. Serve with remaining glaze.