Grilled Pork Tenderloin with Apricot Glaze

Simple yet succulent - with this recipe you can do no wrong. It stays moist and works with an array of different flavours, but the simple apricot glaze really makes this dish sing.




BBQ Rub & Pork

1 Tbsp paprika

2 tsp salt

1 tsp black pepper

½ tsp ground coriander

½ tsp granulated garlic

2 pork tenderloins, trimmed of fat and silverskin

Apricot Glaze

⅔ cup apricot jam

⅓ cup rice vinegar

1 clove garlic, minced

1 tsp reserved BBQ Rub




BBQ Rub & Pork

1. For the BBQ rub, stir all the ingredients together. Set aside a teaspoon of this for the glaze.

2. Preheat a grill on medium. Rub the two pork tenderloins with the BBQ rub and grill until they reach an internal temperature of 165 F, turning the pork occasionally, about 25 minutes. While the pork is grilling, prepare the glaze.

Apricot Glaze

1. Heat the jam, rice vinegar, garlic and reserved rub over medium heat, whisking until evenly blended. During the last 10 minutes of grilling, baste the pork generously with the glaze. Any remaining glaze can be returned to a simmer and then used as a sauce.

2. To serve, let the pork rest for 10 minutes before slicing and serving.


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