Tuesday, May 24, 2011

chili rubbed pork tenderlion with apricot ginger glaze.

with memorial day this weekend it is officially the start of summer, i am looking forward to matt and i using the grill for just about every meal possible, and eating out on our patio. speaking of grilling, i wanted to share this recipe it has the perfect combination of spice and sweetness and is great for entertaining. the pork can and should be prepared the day before to allow the spices to penetrate the pork. have leftovers? shredded the pork to make pulled pork sandwiches! enjoy!
1 (1 pound) pork tenderloin

Spice Rub:
1 tablespoon chili powder

1 tablespoon garlic powder

1/2 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground black pepper
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

1. Place chili powder, garlic powder, sugar, salt and 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. Place half of the glaze in a serving bowl and hold for service.

3. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
4. Cream together 2 tablespoons butter with cream cheese.  Once creamed alternately add milk and powdered sugar. Add vanilla and then stir in remaining 1 cup flaked coconut.
5. 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. Serve with reserved glaze.


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