Chili-Rubbed Pork with Apricot Ginger Glaze

Rub:
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper

Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste

2-3 pork tenderloins (about 2 lbs)

Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.

On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.

Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.

NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.