Chili-Rubbed Pork Loin w/ Apricot-Ginger Glaze

The name says it all. (And apologies for the bad iPhone photo.)

Chili-Rubbed Pork Loin w/ Apricot Ginger Glaze

Serves 4 to 6

2 (1 lb) pork tenderloins, trimmed

Spice Rub:

1 tbsp. chili powder

1 tbsp. garlic powder

1/2 tbsp. sugar

1 tsp. salt

1/2 tsp. black pepper

Glaze:

1 1/2 cups apricot preserves

1/2 cup barbecue sauce

1 tsp. grated ginger

1/2 tsp. hot sauce

1 tbsp. cilantro, chopped

1 lime, juiced

1. Place rub ingredients in a bowl and stir. Rub mixture onto pork loins. Cover loins and refrigerate for 2 to 24 hours.

2. Melt apricot preserves in saucepan over medium heat. Remove pan from heat and stir in remaining glaze ingredients. Place half of the glaze in a separate dish to serve with meal.

3. Preheat oven to 350 degrees. On the stovetop, heat approximately 1 tbsp. olive oil in a pan. Brown the outsides of the tenderloins.

4. Cover a baking dish with aluminum foil. Brush the loins with glaze and place in baking dish. Cook for approximately 50 to 60 minutes, or until inside reaches 160 degrees, glazing the meat again with approximately 10 to 15 minutes left to cook.

5. Remove from oven and let rest for 5 minutes. Slice into medallions and drizzle with part of the reserved glaze.

Modified from allrecipes.com