Pork Tenderlaon With Apricot Ginger Sauce

• Spice Rub:
• 1 1/2 Tbsp curry powder
• 1 1/2 Tbsp ground cumin
• 1 Tbsp ground ginger
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1/2 tsp cayenne pepper
• Pork:
• 2 (16 ox) pork tenderloins
• Olive Oil
• Apricot Ginger Sauce
• Apricot Ginger Sauce:
• 20 California Apricots (avoid Turkish)
• 1 (11 oz) can apricot nectar
• 3/4 cup sugar
• 1/2 cup white vinegar
• 1/2 cup water
• 1 1/2 Tbsp minced fresh ginger
• 1 1/2 tsp Asian chili sauce (Sriracha brand preferred)

1. Combine the Spice Rub in a bowl and mix well Prepare grill for indirect medium heat. Brush he tenderloins with olive oil and pat approximately 2 Tbsp of the rub over the surface of each. Arrange the tenderloins on the grill rack and close the lid. Grill, turning occasionally, for 20-25 minutes or until a meat thermometer registers 145 degrees. Remove the meat to a platter and tent with foil. Let rest for 10 minutes. Slice the tenderloins and arrange on a serving platter. Drizzle with the Apricot Ginger Sauce. Apricot Ginger Sauce: Combine all ingredients in a saucepan and mix well. Bring just to a boil; reduce heat. Simmer covered, for 30 minutes, stirring occasionally. Process the sauce with a blener/hand blender until smooth.

rub, curry powder, ground cumin, ground ginger, salt, ground pepper, cayenne pepper, pork tenderloins, olive oil, ginger sauce, ginger sauce, california, apricot nectar, sugar, white vinegar, water, fresh ginger, chili sauce

Taken from www.epicurious.com/recipes/member/views/pork-tenderlaon-with-apricot-ginger-sauce-50163658 (may not work)