BKW Rubbed Pork Tenderloin with Apricot Ginger Glaze May 21, 2012

Ingredients

A BKW recipe from Matt Beeler

2 (1 pound) pork tenderloins, trimmed
BKW Barbecue Rub

Glaze:
1 1/2 cups apricot preserves
1/2 cup BKW Original Barbecue Sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

Directions

Rub BKW Barbecue Rub onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours. 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. Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 deg on an instant-read thermometer. 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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