Grilled Pork Tenderloin with Apricot Ginger Glaze…..

Make this simple dish any night of the week.  Pork tenderloin usually comes 2 per package.  They weigh between 1 and 1 1/2 lbs. per tenderloin.  You’ll want to trim off any excess fat and sinew (fibrous connective tissue).  Using a sharp knife, run closely under the tissue to remove.

Coat the tenderloins with 1 tablespoon of olive oil and season with salt and pepper.  Cook on the grill on medium-high heat for about 25 minutes.  Top with the apricot ginger sauce for an additional  5-8 minutes of cooking.  Keep a close watch as the sugar in the jam can easily burn.

Here we go….

Make the simple sauce.  1 cup apricot preserves, 1/4 cup rice vinegar, 2 tablespoons minced ginger root,  1 tablespoon toasted sesame oil, 1 clove crushed garlic, and  1/8 teaspoon red pepper flakes.  Mix well and divide in half.  You will use half while cooking and half when serving.  Preheat the grill.  Cook the tenderloins on medium-high for about 25 minutes.

Reduce the heat on the grill to medium-low.  Generously baste the tenderloins with the glaze.  Be sure to watch carefully as the sugars in the glaze can easily burn. Cook another 5-8 minutes.  Allow to rest lightly covered with foil for 15 minutes before slicing.

Thinly slice on a diagonal and top with extra apricot/ginger sauce.  Serve with steamed rice and stir fry sugar snap peas.  Enjoy!

Grilled Pork Tenderloin with Apricot Ginger Glaze

1 1/2-2 lbs. pork tenderloin
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup apricot or peach preserves
1/4 cup rice vinegar
2 tablespoons finely minced ginger root
1 tablespoon toasted sesame oil
1 clove crushed garlic clove
1/8 teaspoon crushed red pepper flakes

1)  Preheat the grill.  Trim the tenderloins and coat with olive oil.   Season with salt and pepper.

2)  In a small bowl, add the preserves through the red pepper flakes, mix well.  Divide in half.  You will use half to glaze the tenderloin on the grill and half for serving.

3)  Once the tenderloins have been cooking for about 25 minutes and have good color, reduce the heat to medium low and generously baste with the sauce.  Watch carefully as the sugars in the glaze can easily burn.  Cook for another 5-8 minutes, continue to baste.  Serve with extra sauce.  Serves 4.

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  1. Yummy delicious! Very easy too! I have two suggestions… 1. Be sure to set aside half the sauce when plating. 2. When basting the pork with the sauce, tend to the grill, for it is quick to char! I grilled zucchini in balsamic and eov… Which made for a great meal! Cheers

    • Excellent suggestions! I made the changes. I appreciate your input!
      Have a great day~


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