Apricot Ginger Glazed Pork Tenderloins on the Big Green Egg

For a quick and easy veggies, grill romaine hearts that have been drizzled in olive oil, sea salt and pepper. You will love the flavor the grill adds to simple romaine!

 

 

Ingredients: (Serves 4)

2 (1 lb) pork tenderloins, fat trimmed off

Spice Rub:

  • 1 tblsp chipotle powder (or other type chili powder)
  • 1 tblsp garlic powder
  • ½ tblsp turbinado sugar
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper

Glaze:

  • 1 ½ cups apricot preserves (fun variations would be: peach, guava)
  • ½ cup BBQ sauce (I prefer Stubb’s)
  • 1 tsp grated ginger
  • 2 cloves garlic, finely minced garlic  (1 tsp garlic powder can be substituted)
  • ½ teaspoon hot sauce
  • 1 tblsp chopped cilantro
  • 1 lime, juiced
  • Pinch lime zest

The glaze is great as a dipping sauce and the ginger adds a nice kick!

Directions:

Combine spice rub ingredients in a jar and shake until the mixture is uniform.

Rub spice mixture onto the pork tenderloins and let the tenderloins marinate in the rub mixture for at least 2 hours and maximum 24 hours.

Before Grilling- Apricot Glaze:

Melt preserves in a saucepan over medium heat. Remove from heat and add additional ingredients. Reserve half of the glaze in a bowl to use later. The remaining glaze in the pot will be used to glaze the pork.

Grilling on the BGE:

Preheat the Egg to 400 degrees. Grill the pork tenderloin for 4 minutes on each side, then add some glaze and let grill and additional 2 minutes.

Repeat on the other side. Check temp- if pork has reached 160s internal temp on an instant read thermometer, pull it off the grill and “tent” in foil. Tent the pork for 5 minutes and then it will be ready to serve. Serve with remaining glaze. Yum!

Grilling on a traditional Grill:

Prepare the grill to medium high heat (375 degrees+). Grill the pork for 15-20 minutes, in the last 4 minutes, put the glaze on the pork and let grill 2 minutes each side. Using an instant read thermometer, check to ensure internal temp has reached 160 degrees. Take off the meat and tent it for 5 minutes before serving. Serve with remaining glaze.

 

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6 Responses to Apricot Ginger Glazed Pork Tenderloins on the Big Green Egg

  1. Dan April 20, 2011 at 11:59 am #

    That looks incredible. I’ve never hear of grilling romaine. I’ve got to try that.

  2. Chris April 22, 2011 at 2:24 pm #

    I adore dual purpose sauces like this one!

  3. Robyn April 23, 2011 at 9:31 am #

    Thanks Chris! Look forward to seeing you in Knoxville!!

  4. Robyn April 23, 2011 at 9:32 am #

    Dan,
    It’s super easy, just drizzle on a little olive oil and add sea salt and pepper. Grill, and finish with some fresh grated parm! :)

  5. Paula Sindberg June 25, 2011 at 12:00 pm #

    Awesome recipe for pork tenderloin. I’ve made it twice and will keep on making it. Rave reviews every time.

  6. Robyn June 26, 2011 at 8:50 am #

    Paula,

    So glad you like it. I love anything with chipotle OR ginger so this recipe is a fave for me! :) I bet this glaze would be good on pork chops!

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