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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Sep. 29, 2011
This recipe was great! But I made a few changes. I'm not a big fan of cooking with apricots so I switched to honey and when I heated it, I added in a teaspoon of rubbed sage. In the spice rub I doubled the amount of chili powder and also used 2 tablespoons of brown sugar. I already had a sliced pork tenderloin so I cooked them in a skillet and poured the glaze over it while cooking. While the glaze and pork were in the pan, I added 3 dried red chilis to give it a little kick. I served it with mashed potatoes. My husband loves it! I make this recipe once a week!
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