Apricot Chili Pork

Honestly, this recipe deserves a big, grandiose introduction describing its incredible deliciousness... But all I can muster right now is TGIF. Because that's really all I can think about. And truthfully, even if I did try to tell you about how wonderful this recipe is, I'd probably come up short because there is no way for words to capture the magnificence of this meal. So please, allow me to revel in the fact that it is (FINALLY) Friday, and just try this dish for yourself so you will know how truly fantastic it is.

Apricot Chili Pork

(slightly adapted from here)

2 pounds pork tenderloin, fat trimmed

Spice Rub:

1 tbsp chili powder

1 tbsp garlic powder

1/2 tbsp sugar

1 tsp salt

1/2 tsp ground black pepper

Glaze:

1 1/2 cups apricot jam/jelly

1/2 cup barbecue sauce

1 tsp grated fresh ginger

1/2 tsp garlic powder

1/2 tsp hot sauce

2 tbsp chopped fresh cilantro

2 small limes, juiced

Mix together spice rub in a small bowl. Spread over the tenderloins (or place into a bag and toss to coat). Cover and refrigerate two to twenty-four hours. Preheat oven to 375*. Place the pork tenderloins in a roasting pan (or 9x13 pan lined with foil and lightly greased). Bake for 15 minutes. While the pork is baking, melt the apricot jam in a saucepan over medium heat. Remove from heat and stir in the remaining glaze ingredients. Set aside half of the glaze to serve with the pork. When the 15 minutes is up, remove the pork and brush it with the apricot glaze. Bake for 15 more minutes, then brush again with the glaze. Bake an additional 10 minutes or until the pork reaches 160* internally. Remove from the oven, tent with foil, and let rest for five minutes before slicing. Serve with the reserved glaze.