Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

National Pork Board 0

"Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use. Serve this flavorful dish with slaw with vinaigrette, grilled potatoes and seasonal fresh fruit."

Ingredients 2 h 45 m {{adjustedServings}} servings 317 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 551 mg
  • 22%

Based on a 2,000 calorie diet

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  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 145 degrees F (63 degrees C) on an instant-read thermometer.
  4. 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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Reviews 450

  1. 614 Ratings

Crystal S

This was wonderful! From the husband "pork, my least favorite white meat", to "this is awesome, what meat is this?"..... only change I made was to decrease the chili powder to 3/4 tsp as the hubby dislikes spicy foods and based on other readers reviews, this was the perfect mix. Worked beautifully!!! Thanks so much for this recipe!!~!


This recipe is EXCELLENT! It is a must try! I only cooked one tenderloin (vs two)so I only made half the glaze. (I then divided that glaze into two small bowls and used one for brushing onto the meat and the other to set on the table with dinner for dipping or whatever.) I followed the advice of another reviewer here and baked the tenderloin in the oven at 300 degrees for 1 hour 10 minutes, brushed on some glaze, put back in oven for 10 additional minutes, turned tenderloin over and brushed rest of glaze on other side and baked 10 more minutes (total baking time of 1-1/2 hours). I let it set out for 5 minutes before slicing. It seemed to be the longest 5 minutes of our lives. It smelled that good! We LOVE, LOVE, LOVED this recipe! My husband thought it was just a tad too spicy for him so next time I will cut back a bit on the chili powder in the rub. However, I thought it was just perfect! The spicy and sweet flavors complement each other well. Thanks for sharing such a great recipe!


Wow! What an incredible grilled pork recipe! I doubled the spice rub for approximately 3 lbs. of pork and rather leaving the tenderloin whole I cut the pork into medallions. I dipped each piece into the rub and then skewered it making kabobs and left it in the fridge for a few hours. I've found it's much easier to cook that way. It's easier to turn and make sure it's cooked evenly not dried out. I kept the amount of glaze the same, but cut the amount of bbq sauce in it by half. I found that you could easily melt the preserves in the microwave and then add the rest of the ingredients. The sweetness of the glaze definitely compliments the spiciness of the grilled pork! This goes great with grilled sweet potatoes. I will definitely make this again!