Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

2-3 Lb pork tenderloin                              
        Spice Rub                            Glaze
1 Tbsp chili powder               1 1/4 cups apricot preserves  
1 Tbsp garlic powder             1/2 cup BBQ sauce                
1/2 tsp brown sugar               1 tsp grated fresh ginger
1 tsp salt                                1/2 tsp garlic powder
1/2 tsp black pepper              1/2 tsp hot sauce
                                              1 lime, juiced
                                              1 Tbsp cilantro chopped

Combine Spice rub ingredients together and blend well. Rinse and completely dry tenderloin. Rub spice mixture all over tenderloin. Cover and refrigerate tenderloin for 2-24 hours. (the longer it marinates the more flavor will incorporate into the meat). When ready to cook, preheat grill. Melt Apricot preserves in sauce pan on stove. Remove from heat and add remaining glaze ingredients. Set aside 1/2 the glaze mixture for basting the meat while it cooks, reserve the other 1/2 for serving when meat is done.  Grill meat for 15-20 minutes or until internal temperature of meat reaches 145 degrees.  with the last 5 minutes of cooking time. baste meat with glaze, cook 2 1/2 minutes, turn meat and glaze other side and cook an additional 2 1/2 minutes. When done, let meat rest 5-10 minutes before slicing, top with remaining reserved glaze.

Label: Defrost meat. Rinse and dry completely. Rub with spice mixture, cover and refridgerate for 2-24 hrs. (you can also place meat in large ziplock bag and dump spice mix in and shake, covering the meat completely. Close bag and place in fridge.) When ready to cook, heat grill to med-high heat and cook for 15-20 min or until internal temp reaches 145 degrees. while meat is cooking heat up glaze mixture. Set aside 1/2 of mixture for basting. With five minutes left in cooking time, baste the meat with reserved glaze mixture   cook 2 1/2 mins. Turn and baste other side ofmeat and cook another 2 1/2 minutes. Remove meat from grill and let rest for 5-10 minutes before slicing. Serve with remaining 1/2 of glaze mix.         4/11/13