Friday, August 27, 2010

Chili Rubbed Tenderloin with Apricot Glaze

Delicious! There's not really much more to say. This tenderloin is packed with flavor and requires very little effort to make. If you dont like spicy food, then this probably isnt for you, or you could always adjust the heat level to suit you, but trust me it is delicious as is!

Chili Rubbed Pork Tenderloin with Apricot Glaze
Adapted from Allrecipes

1lb pork tenderloin-trimmed of fat

Spice Rub:
1/2T chili powder
1/2T garlic powder
1/4T sugar
1/2t salt
1/2t black pepper

3/4C Apricot preserves
1/4C BBQ sauce- I used Sweet Baby Rays- Sweet Vidalia Onion
1/2t ginger powder
1/2t hot sauce- I used Tabasco
1 lime- Juiced

-Place tenderloin in a ziploc bag. Mix all the Spice Rub ingredients together and rub into the meat. Refridgerate 2-24 hours.
-Pre-heat the oven to 350F. Bake tenderloin for 45 minutes. Remove and add the glaze, baking for 20 more minutes, or until internal temperature reaches 160F.

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