Ingredients
Spice Rub:
1 1/2 Tbsp curry powder
1 1/2 Tbsp ground cumin
1 Tbsp ground ginger
1 tsp salt
1 tsp freshly ground pepper
1/2 tsp cayenne pepper
Pork:
2 (16 ox) pork tenderloins
Olive Oil
Apricot Ginger Sauce
Apricot Ginger Sauce:
20 California Apricots (avoid Turkish)
1 (11 oz) can apricot nectar
3/4 cup sugar
1/2 cup white vinegar
1/2 cup water
1 1/2 Tbsp minced fresh ginger
1 1/2 tsp Asian chili sauce (Sriracha brand preferred)
Preparation
Combine the Spice Rub in a bowl and mix well Prepare grill for indirect medium heat. Brush he tenderloins with olive oil and pat approximately 2 Tbsp of the rub over the surface of each. Arrange the tenderloins on the grill rack and close the lid. Grill, turning occasionally, for 20-25 minutes or until a meat thermometer registers 145 degrees. Remove the meat to a platter and tent with foil. Let rest for 10 minutes. Slice the tenderloins and arrange on a serving platter. Drizzle with the Apricot Ginger Sauce. Apricot Ginger Sauce: Combine all ingredients in a saucepan and mix well. Bring just to a boil; reduce heat. Simmer covered, for 30 minutes, stirring occasionally. Process the sauce with a blener/hand blender until smooth.
