Chili Rubbed Pork with Orange Glaze

We don't usually eat a lot of pork and I wasn't sure about this recipe when I saw it. It is super yummy though. Jed was unsure of the cilantro in the sauce at first, but he likes it know. We really like this recipe.

2 (1 pound) pork tender loins (we used 5 little pork tenderloin cutlets)

Spice Rub:
1 Tbsp. chili powder
1 Tbsp. garlic powder
1/2 Tbsp. sugar
1 tsp. salt
1/2 tsp. ground black pepper

Glaze:
1 1/2 cups orange marmalade
1/2 cup barbecue sauce
1 tsp. ground ginger
1/2 tsp. garlic powder
1 tsp. hot sauce
2 Tbsp. chopped cilantro
2 small limes, juiced

Place chili powder, garlic powder, sugar, salt and pepper in a jar or bowl and blend well. Rub spice mixture onto pork tenderloins and refrigerate overnight.
Prior to grilling, melt orange marmalade in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Plance half the glaze in a serving bowl and hold for later.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the orange glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and bush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze over rice. Enjoy!!