This is one of the first Pork Tenderloin recipes I developed for GRILLGIRL.COM over 10 years ago and it is still one of my favorites because it is just so darn good! Apricot preserves and fresh ginger come together to compliment the flavor of grilled pork and take it to pork greatness with very minimal effort! Plus, this glaze is great for leftovers and revamping other proteins like chicken! 

This starts with a simple rub, but it is really the glaze that is the showstopper in this recipe! It combines apricot preserves, fresh grated ginger, lime juice, and BBQ sauce for a glaze that compliments the pork without overpowering it. This recipe is easy to make if you don’t have an oven, instead of grilling, you can sear in cast iron in butter to brown both sides, and then finish in the oven and cook at 350 degrees until the pork reads 145 degrees internal temp. If you do it this way, add the glaze onto the pork before putting it into the oven. The recipe instructions below walk you through the ingredients and instructions.

What is your favorite way to cooked pork tenderloin? As pork tenderloin is just about one of the most versatile lean proteins out there, I have developed quite a few stellar recipes for this protein, including my Island Spice Pork Tenderloin and my Caribbean Pork Tenderloin recipes, so if you are looking for inspiration on how to cook this protein, you have come to the right place! If you give this recipe a try don’t forget to tag me on instagram @grillgirlrobyn.

Apricot Ginger Glazed Pork Tenderloin

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• Author: Robyn
• Total Time: 35 minutes
• Yield: serves 4

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Description

This recipe gives instructions on how to grill this Apricot Ginger Pork Tenderloin on the Big Green Egg, a regular grill, and also seared in cast iron and finished in the oven.

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Ingredients

Scale 1x2x3x

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 lime, juiced
• Pinch lime zest

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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 145 degrees 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.

 

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pork Tenderloin
• Method: Grilled, Cast Iron
• Cuisine: American, Floribbean, New American,

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