Pork Tenderloin with Apricot Ginger Sauce

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Spice Rub

  • 1 1/2 tablespoons curry powder
  • 1 1/2 tablespoons ground cumin
  • 1 tablespoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon TABASCO® brand Original Red Sauce


  • 2 (16-ounce) pork tenderloins
  • Olive oil

Apricot Ginger Sauce

  • 20 dried apricots
  • 1 (11-ounce) can apricot nectar
  • 3/4 cup sugar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 1/2 tablespoons minced fresh ginger
  • 1 1/2 teaspoons Asian chili sauce


Prepare a grill for indirect heat and preheat to medium. Combine spice rub ingredients in a small bowl and mix well. Brush tenderloins with olive oil and pat about 2 tablespoons of the spice rub over the surface of each. Set aside.

To make apricot ginger sauce, combine all ingredients in a medium saucepan and mix well. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Carefully pour sauce into a blender or food processor container and process until smooth.

Meanwhile, place tenderloins on hot grill and close lid. Grill meat 20 to 25 minutes, turning occasionally, until a meat thermometer registers 145°. Remove tenderloins to a platter and tent with foil. Let stand for 10 minutes. Slice meat and arrange on a serving platter. Drizzle with Apricot Ginger Sauce.

Makes 6 servings.

Adapted from "California Fresh Harvest: A Seasonal Journey through Northern California."

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  • Name: A. L. Stern
    Date: May 22nd, 2014
    I have made this recipe and it is really fantastic. Recommend the use of rice wine vinegar in the sauce and avoid substituting for the fresh ginger. Fresh ginger can be frozen if you do not frequently use it your cooking.