INGREDIENTS
2
pork tenderloins
1 tbsp
Cilantro
1/2 tsp
Ginger, ground
1
Lime
1 1/4 tbsp
Powdered garlic
1 1/2 cups
Apricot preserves
1/2 cup
Barbecue sauce
1/4 tsp
Hot sauce
1/2 tsp
Black pepper, ground
1/2 tbsp
Chili powder
1 tsp
Salt
1/2 tbsp
Sugar