BBQ Boneless Pork Loin With Apricot Glaze

Recipe Ingredients

		Boneless pork loin
		Rub
4 tablespoons	60ml	Brown sugar
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Granulated garlic
1 tablespoon	15ml	Onion powder
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Allspice
1 teaspoon	5ml	Ground cloves
		Apricot Glaze
3 cups	711ml	Apricot preserves
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Brown sugar
2 tablespoons	30ml	Apple cider vinegar
1 teaspoon	5ml	Cumin
2 tablespoons	30ml	Cracked black pepper
1 teaspoon	5ml	Sea salt
		Water - if needed

Recipe Instructions

Rub the mixture into the pork and store overnight in a Ziplock bag.

Cook the pork over low fire for 1 to 2 hours, turning occasionally. When the internal temperature reaches 150 degrees, begin basting the pork with the Apricot Glaze. By keeping the heat low enough and by turning frequently, you can keep the glaze from burning. Cook for another 30 minutes until the internal temperature reaches 160 degrees. Let the pork rest for 5 to 10 minutes before serving. Serve with lots of extra sauce.

For the Apricot Glaze: Mix everything together. Bring to a boil and simmer for about 1/2 hour. Thin slightly with water if needed. Serve over or alongside of the pork.

This recipe yields ?? servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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