Chili Rubbed Pork with Orange Glaze

1. I have tons of recipes to post about, I am so sorry I have been gone so long! OUR LIFE has been a little crazy lately. I haven't had much time to post all of my new recipes, so I have just been keeping them in storage...get ready for some good ones. However, even though I have tons to give to you, I had to start it off with the one that I made for dinner tonight. My sister, Amanda, gave me this recipe with rave reviews, and it did not disappoint! Seriously, I already wrote in on our calendar to have again in a couple of weeks...and my mouth is watering just thinking about it!
   
   
   Chili Rubbed Pork with Orange Glaze
   Printable Version
   
   
   2 (1 pound) pork tenderloins, trimmed
   
   
   Spice Rub:
   1 tablespoon chili powder
   1 tablespoon garlic powder
   1/2 tablespoon sugar
   1 teaspoon salt
   1/2 teaspoon ground black pepper
   
   Glaze:
   1 1/2 cups orange marmalade
   1/2 cup barbecue sauce
   1 teaspoon grated ginger
   1/2 teaspoon garlic powder
   1/2 to 1 teaspoon hot sauce(we did 1, but it is quite hot)
   2 tablespoon chopped cilantro
   2 small limes, juiced
   
   
   
   
   Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
   
   Prior to grilling, melt orange marmalade in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
   
   

   Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

   
   

   When approximately 4 minutes of cook time remains, brush the pork tenderloins with the orange glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze over cous cous or brown rice.

   
   

   Recipe from Amanda
   Serves 4.