Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

• 2 pork tenderloins about 2 pounds total, trimmed
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce
• 1 teaspoon fresh ginger root grated
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon cilantro chopped
• 1 lime juiced

1. Place 1 tbs chili powder, 1 Tbs garlic powder, 1/2 Tbs sugar, 1 tsp salt and 1/2 tsp pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
2. Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients (barbecue sauce, ginger root, 1/2 tsp garlic powder, hot pepper sauce, cilantro, juice of 1 lime). Place half of the glaze in a serving bowl and hold for service.
3. Prepare grill at medium-high heat. Grill pork tenderloins for 20-27 minutes, or until the internal temperature of the pork reaches 145 degrees F. on an instant-read thermometer. When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing.
4. Serve with reserved glaze.

pork, chili powder, garlic, sugar, salt, black pepper, apricot preserves, barbecue sauce, fresh ginger root, garlic, hot pepper, cilantro, lime juiced

Taken from www.yummly.com/recipe/Chili-Rubbed-Pork-Tenderloin-with-Apricot-Ginger-Glaze-9042503 (may not work)