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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

National Pork Board
  • 165 minutes
  • Serves 8

INGREDIENTS

2

pork tenderloins

1 tbsp

Cilantro

1 tsp

Ginger

1

Lime

1 1/4 tbsp

Powdered garlic

1 1/2 cups

Apricot preserves

1/2 cup

Barbecue sauce

1/2 tsp

Hot sauce

1/2 tsp

Black pepper, ground

1 tbsp

Chili powder

1 tsp

Salt

1/2 tbsp

Sugar