Last week Kitchbitch had a guest chef, Neil. You see, I do the cooking about five nights each week. We go out to eat once or twice, and Neil cooks too. He selects his recipe, does the marketing for said dish(es) and prepares (generally on a Friday night since he gets home about an hour later than I do). This time we actually remembered to keep track of the ingredients and steps and to take pics.
Neil’s personal preferences tend toward sweet with a kick. He chose this recipe which has a base in apricot preserves (sweet) and a kick of heat (sriracha). Ginger is also a dominant flavor in this dish and we both love that.
- 1 pork tenderloin, trimmed
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- ¾ cups apricot preserves
- ¼ cup barbecue sauce
- ½ teaspoon grated ginger
- 2 cloves garlic, minced
- ½ teaspoon sriracha sauce
- 1 tablespoon chopped cilantro
- 1 lime, juiced
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloin. Cover and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves 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 set aside.
Prepare grill at medium-high heat. Grill pork tenderloin for 15 minutes.
At the end of the cook time, glaze the tenderloin. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.
Neil steamed up some snow peas and cooked off some jasmine rice to accompany this wonderful pork. What a fantastic combination!