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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. 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.


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