Ole Ray's Chili Rubbed Pork Tenderloin With Peach Ginger Glaze Recipe

Ole Ray's Chili Rubbed Pork Tenderloin With Peach Ginger Glaze

Ingredients:

• 2 (1 pound) pork tenderloins, trimmed

Spice Rub:

• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper 

Glaze:

• 1 1/2 cups peach preserves
• 1/2 cup Ole Ray's Peach-A-Licious Barbeque Sauce
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1 tablespoon chopped cilantro
• 1 lime, juiced

Directions:

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 peach 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. 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.