Apricot-ginger pork tenderloin

 this is the BEST pork roast that I have ever made and/or eaten! SERIOUSLY! You will never be able to go back to another recipe again, just to forewarn you. The sweetness...oh the sweetness! Alright let's get started! This bad boy needs to set in the fridge for a few hours with a dry rub, so be sure to start it early.

For the dry rub!
 1/4 cup sugar
2 tsp chili powder
2 tsp garlic salt
1 tsp onion powder
1 tsp black pepper
1/4 cup fresh chopped cilantro

Mix the rub ingredients together in a bowl. Put your pork tenderloin into a roasting pot and coat each side lightly with olive oil. Apply this dry rub all over it. Get your hands dirty! If your hands aren't gross you haven't done a good job. Cover the pot and stick it in the fridge for a couple hours, or even overnight if you prefer.

Once you're ready to cook it, preheat your oven to 400°. Now we need to make our glaze! Into a saucepan put:

1 cup apricot preserves (I personally like the Simply Fruit from Smuckers.)
1/2 cup bbq sauce
1/8 cup chopped cilantro
**you need ginger. I get the fresh ginger in a tube because it keeps longer and is easy to use, and with that I use 2 tsp. If you have fresh ginger I believe the measurement is the same but you may want to add a little more

You will also need to have some brown sugar and a little more chopped cilantro handy.

Turn the saucepan to medium heat and leave on just long enough to melt the preserves and get everything mixed together. Pour about half the glaze over the roast, some water in the bottom of the pan to prevent drying, cover it and pop it in the oven.

After about 25 minutes or so, take the roast out and uncover it. Rub down the top of it with some brown sugar and pop it back in the oven until it's done. Minimum cooking temperature for pork is 145° so please have a meat thermometer ready. Undercooked meat is no laughing matter.

When it's about time to serve it up, put the remainder of the glaze over low heat. After the roast is done and has cooled a bit, cut it into slices and pour the glaze over it and sprinkle and remaining cilantro. And now you eat! I like to serve this dish up with my apple-carrot cole slaw and some couscous, but you can do it with rice and salad, or hell just go carnivore and eat the whole roast!

Now I need to give credit where it is due. I got the inspiration for this dish from all recipes, although I simplified and modified it to my liking.