Monday, June 14, 2010

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.

3 comments:

AmandaS said...

Now my mouth is watering again! I'm glad it worked so well with the orange. You should try it with the apricot preserves and tell me which you like better. I am sure the difference will be negligible.

Melanie said...

This looks delicious, Chels! Can't wait to try it.

Marjie said...

I think I might follow the recipe on this one!