2 pork tenderloins (about 2 pounds total), trimmed
1/4 cup chili power
1/4 cup garlic powder
2 tbsp sugar
1 tbsp salt
1 tbsp course black pepper
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 tsp grated ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 tbsp chopped cilantro
Juice of 1 lime

Place the chili powder, garlic powder #1, sugar and salt in a jar; shake to blend. Rub about 1/4 of spice mixture onto pork tenderloins. The remaining spice mixture can be stored for later use. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients (barbecue sauce, ginger, garlic powder #2, hot sauce, cilantro and lime juice). Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches between 155-160 degrees.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes.
Remove pork from the grill and let set for 10 minutes before slicing. Serve with reserved glaze.