BBQ Apricot Glazed Pork Tenderloin

In a small bowl, mix together the chili powder, garlic powder, sugar, salt and pepper to make the spice rub. Set aside.

Trim the silver skin and excess fat off of the tenderloin, then rub it all over with the spice rub. Make sure to get it in any folds and on the ends. If you want, this can be done up to 1 day ahead of time, just cover and keep in the fridge.

Now make the apricot glaze. Put the apricot preserves in a small saucepan and melt over medium heat. Stir in the rest of the ingredients and boil for 2 minutes. Remove from the heat, placing ¾ of it into a dish for glazing, and ¼ into a smaller dish for dipping.

Preheat your grill to medium heat, and remember to clean and oil the grates. Put the tenderloin on the grill and cook for 15 to 20 minutes, turning halfway through, until it reaches 145ºF on an instant-read thermometer.

Brush the glaze portion of the sauce all over the pork and cook for another couple of minutes on each side so that the glaze gets nice and sticky. Glaze one more time before plating, with the reserved portion of the glaze. Let it rest, tented with foil, for at least 5 minutes before cutting it up.