Ingredients:

2 pork tenderloins, (about 2 - 3 pounds total), trimmed

Spice Rub:

1 Tbs chili powder

1 Tbs garlic salt

1 tsp garlic powder

1/2 Tbs sugar

1/2 tsp ground black pepper

Glaze:

1 1/2 cups apricot preserves

1/2 cup barbecue sauce

1/2 tsp onion powder

1/2 tsp hot sauce

1 Tbs cilantro, chopped

juice of 1 lime

Directions:

Place chili powder, garlic salt, garlic powder, sugar and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Make sure you use it all. Wrap tenderloins in Saran wrap and refrigerate for 2 to 24 hours. I usually do them right before bed for dinner the next night.

Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients and liquify in a blender. Place half of the glaze in a serving bowl and hold for service.

Prepare grill at medium-high heat. Grill pork tenderloins until the internal temperature of the pork reaches 160° F on an instant-read thermometer. Keep turning them so they don't burn and apply glaze with a brush every time you turn them. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.