Grilled Pork Tenderloin with Apricot Glaze

gritsandpinecones.com

Ronbo

2 pork tenderloins, approximately 2.5 to 3 pounds total

subheading: Dry Rub:

2 tablespoons chili powder

2 tablespoons garlic powder

1 tablespoons brown sugar

2 teaspoons kosher salt

1 teaspoon ground black pepper

subheading: Apricot Glaze:

1 ½ cups apricot preserves, may substitute jam or jelly

½ cup barbecue sauce, I like and use Sweet Baby Rays original

1 teaspoon grated fresh ginger, may substitute ½ teaspoon ground ginger

½ teaspoon garlic powder

2 tablespoons chopped fresh cilantro, may substitute parsley

2 limes, juiced

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