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photo Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze Recipe | Say Mmm

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

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 it.
8 Servings - 45 min - allrecipes.com
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Servings:8  | Calories:113 | Total Fat:0g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 0g
0 %
Sat Fat 0g
0 %
Total Carb 40g
13 %
Fiber 2g
8 %
Sugars 27g
---
Cholesterol 0mg
0 %
Sodium 432mg
18 %
Protein 1g
1 %
Calories:
70% Apricot preserves
18% Barbecue sauce
8% Others combined
3% Garlic powder
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

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

 Directions : View recipe directions on allrecipes.com
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