Wednesday, March 13, 2013

Chili Pork Tenderloin with Blackberry-Apricot Glaze

I had a pair of pork tenderloins and I wanted something easy for dinner but after a long day at work, but my creativity had ebbed.  

No problem, I just went to PorkBeInspired.com to get some ideas and found this recipe for Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze.  

Of course, I didn't have enough of the apricot preserves in the fridge but that really isn't a problem.  It is infrequent that I use a recipe at all and almost never follow the recipe exactly.  I'm a rule bender.  A maverick.  Heck, I once removed a mattress label when no one was looking.   Yep, I'm a rebel without a clue...errr....cause.  

Anyway, here is what I came up with after a refrigerator dive.  The tenderloins were, ummm, tender?  The dry rub and sweet sauce delivered an adventurous flavor.  Even if I had the full jar of apricot preserves the next time, I would make it this way again instead.   The only thing I would change is, after dividing the glaze, I would reduce and thicken the portion that is served at the table so it is more of a sauce. 

 
Chili Rubbed Pork Tenderloin with Blackberry Apricot Glaze

by adapted from Pork Be Inspired
Prep Time: 15 min
Cook Time: 25 min

Ingredients (serves 6 - 8)
    You'll need
    • 2 pork tenderloins, trimmed of silver-skin and tied
    For the spice rub
    • 1 Tbsp chili powder
    • 1 Tbsp garlic powder
    • 1/2 Tbsp sugar
    • 1 tsp kosher salt
    • 1/2 tsp ground black pepper
    • 1/2 tsp Creole seasoning
    For the glaze
    • 1/2 cup apricot preserves
    • 1/3 cup seedless blackberry jam
    • 1/2 cup sweet BBQ sauce
    • 1 Tbsp lime juice
    • 1 tsp Worcestershire sauce
    • 1/2 tsp grated fresh ginger
    • 1/2 tsp hot sauce
    • 1/2 tsp spice rub from above
    • 1/4 tsp garlic powder
    Instructions
    1. Mix the rub ingredients together. Reserve 1/2 tsp for the sauce and then liberally season the pork tenderloins. Cover with plastic wrap and store refrigerated for 2 to 8 hours. Remove from refrigeration 1 hour before grilling.
    2. Combine all glaze ingredients in a small sauce pan over medium heat. Divide, half for glazing at the grill and the other half for serving at the table.  Bring the "table half" to a simmer and let cook until thickened, about 10 minutes.
    3. Preheat a charcoal grill to 400f.
    4. Grill tenderloins over direct heat with the grill lid closed until they reach an internal temperature of 140f. This should take about 25 minutes, turning every 5 minutes, but go by the internal temperature. Glaze with the sauce during the last few minutes of cooking.
    5. Let rest for 5 minutes, then slice and serve with the sauce.
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    I tie my tenderloins so the tapered end can be tucked under and as thick as the other end, for even cooking.

    Hot dog tongs work great for turning tenderloins, have the perfect shape for handling them.

    Cook direct at 400f, making sure that all sides get some charcoal luvin'. 

    Only glaze in the last few minutes.

    Let rest for 5 minutes.  Any juices that come out while resting will serve as a "board dressing".


    Speaking of the National Pork Board, they are running a pretty big contest right now with five chances to win $5,000.  
     
    Pork Passion Pursuits
    Are you a home chef in training, have hopes of becoming a world traveler or want to be known as the ultimate party host? Tell the National Pork Board how you want to pursue your pork passion and enter for chance to win $5,000.
    Pork Passion Pursuits Contest
    From now through April 11, pork fans can submit contest entries in one of five categories to win $5,000 towards bringing their pork dreams to life.  You can apply for a chance to win on PorkBeInspired.com by submitting a short written essay in up to five categories detailing your ultimate pork pursuit (up to $5,000 retail value). 
    Categories: (One winner per category!)
    • The Foodie
      Do you live to experience the ultimate taste, learn a new recipe and try new cuisines? If you live, breathe and dream food, we want to hear about your ultimate pork foodie experience!
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      Is your life-long dream to attend a pork roast on the beach in Hawaii? If you are begging to take your passion for pork across land and sea, you’re a Traveler!
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      Are your hosting skills unbeatable? Do you revel in holding the perfect dinner party or being able to rustle up exciting meals for your family? If so, share your pork entertaining passion!
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      Is your pork passion to attend a top food event and mingle with celebrity chefs? If a combination of people and pork makes your perfect dish, this is the category for you!
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      Does pork always score big at your tailgate celebration? Tell us how pork can make your tailgating tradition the ultimate game day experience!
    Winners will be announced in April.  ENTER TO WIN HERE. If you enter and win, hook me up with a finders fee, ha ha.

    [Standard Disclaimer]  This is not a compensated post; however, the National Pork Board has sponsored some give aways on my blog, given me some free pork products, and sent me on a learning experience to a pork farm last year. 

    10 comments:

    1. They don't have my category: the Gobbler. Tasting until there's nearly nothing left.

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    2. You are one crazy dude, Chris. Blueberry AND apricot?! Actually...that would be a good idea for a pie...

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    3. I'm loving the flavor combination in this tenderloin, Chris. Once again, why can't you be MY neighbor? I'm sure we could work something out to trade your leftovers for baked goods!

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    4. What a great glaze & your pics are pure mouth-watering Chris!

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    5. Yes, you are a Maverick that is why I enjoy reading your cooking adventures. I also like your pig cutting board.

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    6. Another masterpiece, Chris! I'm thinking since Saturday is supposed to be so nice, I may try this one!

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    7. Ditto on the pig cutting board. How appropriate! Pork tenderloin is so...um...tender. It's almost impossible to ruin it.

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    8. This looks very delicious Chris! You have an amazing creativity.

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    9. Another winner! Great combination of flavors for the rub & glaze.

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    10. I bet I'd like this.. it reminds me of those lil cocktail weiners you see at parties that are a mix or bbq sauce and jam or something like that... only pork tenderloin is 100x better!

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