Make your spice mixture by combining chili powder, garlic powder,
sugar, salt and pepper. 
Mix them and rub the spice mixture into your trimmed tenderloins. 
Cover the tenderloins and put in the refrigerator for 2-24 hours. Gather your glaze ingredients,
barbecue sauce, apricot jam, hot sauce, fresh or ground ginger, limes and cilantro or parsley. Begin to make the glaze. Melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining ingredients. Pour half into a serving bowl and set aside to serve with the tenderloins later. 
Now to roast, preheat the oven to 375, place the tenderloins in a foil lined 9x13 inch pan. Bake for 15 minutes. Brush with the apricot glaze still left in the saucepan. Bake for 15 more minutes. Brush with glaze again, bake another 10 minutes or until the pork reaches 160 instant read thermometer. Remove the pork from the oven , let rest 5 minutes, slice and serve. 
For grilling instructions, see key ingredient card below.
Delicious quick weeknight dinner!
Flavor is fantastic!
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