Pork tenderloin is one of those luxury meats that is still available at affordable prices. With virtually no fat, pork tenderloins are a great choice for a healthy weeknight meal. They grill up in no time and can get dressed up with a variety of glazes and sauces.
An apricot and orange juice glaze gives grilled pork tenderloin a sweet finish.
- 1 cup apricot jam
- ½ cup orange juice
- ¾ teaspoon New Mexico chile powder or your favorite chile powder
- 1 tablespoon Dijon mustard
- 2 pork tenderloins
- Barbecue rub
- Spray oil
- Combine the jam, orange juice, chile powder and mustard in a small sauce pan over low heat. Stir to melt jam and combine all the ingredients. Reserve.
- Preheat the grill to medium high. Remove the silver skin from the tenderloins and rub liberally with barbecue rub. Spray one side of the tenderloins with spray oil and place on the grill, oil side down. Grill for 5-6 minutes and spray the other side of the tenderloins and flip them. Grill another 4-5 minutes or until the internal temperature registers 145°F.
- Remove the tenderloins from the grill and brush liberally with the apricot orange glaze. Let rest, loosely covered with aluminum foil, for 10 minutes before slicing.