Ready in: 2 hours 45 min 8 servings Ingredients • 2 (1 pounds) tenderloin Rub: • 1 tablespoon chili powder • 1 tablespoon garlic powder • 1 / 2 tablespoon sugar • 1 teaspoon salt • 1 / 2 teaspoon ground black pepper Glaze: • 1 1 / 2 cups apricot jam • 1 / 2 cup barbecue sauce • 1 tsp grated ginger • 1 / 2 teaspoon garlic powder • 1 / 2 teaspoon hot sauce • 1 tablespoon chopped coriander • 1 lime, juice Preparation 1. Add chili powder, garlic powder, sugar, salt and pepper in a bowl. Rub the herb mixture over the tenderloin. Cover the pork fillets and put them in 24 hours in the refrigerator. 2. Prior to grilling, melt apricot jam in the pan on medium heat. Remove the pan from the heat and stir in remaining glaze ingredients. Place half the glaze in a bowl. 3. Turn the grill on medium heat. Grill the tenderloin for 15-20 minutes, or until the internal temperature of pork is 75 degrees. 4. Brush the tenderloin with apricot glaze in the pan. Bake 2 minutes, turn the tenderloin brush with glaze. Bake 2 minutes more. Remove the meat from the grill and let rest before cutting. Serve with glaze.