The hot and sweet apricot glaze is something you won't want to miss!

Apricot Chile Glazed Pork Tenderloin

  • 1/2 cup Apricot Preserves
  • 1/4 cup Red Wine Vinegar
  • 1 teaspoon Crushed Red Chile Flakes
  • 1 bunch Rosemary (tied)
  • Pork Tenderloin (trimmed)
  • Salt and Freshly Ground Pepper
step-by-step directions
step-by-step directions
  • Preheat grill or grill-pan to medium-high heat.
  • Combine the Apricot Preserves, Red Wine Vinegar, and Chile Flakes in a small saucepot, heating over medium-low and stirring together until completely combined.
  • Season the Pork all over with Salt and Freshly Ground Pepper. Grill the Pork for 7-8 minutes per side. As it cooks, brush the Tenderloin with the Apricot glaze using the bundled Rosemary. When Pork registers 145°F at the thickest part with a meat thermometer, remove from grill.
  • Rest 10 minutes before slicing and serving.
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