Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
1,916 views · Published 21 July 2014 · 10:57 · Indexed 29 October 2026
Channel: SmokeyGoodness · 2014 · Howto & Style
Our 7th Pork Tenderloin video, and by far, the tastiest! A 1 1/2 pound Pork Tenderloin rubbed down with a chili "dry marinade". It chilled-out in the fridge for about 12 hours before hitting the Grill Dome at 350F for about 45 minutes. It was tender, it was juicy, and with an amazing Apricot/Ginger glaze it was absolutely amazing! Chili rub; 1 tablespoon chili powder 1 tablespoon garlic powder 1/2 tablespoon sugar 1 teaspoon salt 1/2 teaspoon cracked pepper Glaze; 1 1/2 cups Apricot preserves 1/2 cup BBQ sauce 1 teaspoon grated ginger 1/2 teaspoon garlic powder (not shown) 1/2 teaspoon Sriracha 1 small lemon (juiced) Music courtesy of Audio Network Footage Firm/Audio Blocks and You Tube Be sure to check out these 2 new channels! https://www.youtube.com/user/valcomm5 https://www.youtube.com/user/rmackskitckenandgril And check out the Grill Dome news letter. You could win a new custom mini Grill Dome! http://bit.ly/1zkqKg9
