Prepare a grill for indirect heat and preheat to medium. Combine spice rub ingredients in a small bowl and mix well. Brush tenderloins with olive oil and pat about 2 tablespoons of the spice rub over the surface of each. Set aside.
To make apricot ginger sauce, combine all ingredients in a medium saucepan and mix well. Bring to a boil; reduce heat, cover, and simmer 30 minutes, stirring occasionally. Carefully pour sauce into a blender or food processor container and process until smooth.
Meanwhile, place tenderloins on hot grill and close lid. Grill meat 20 to 25 minutes, turning occasionally, until a meat thermometer registers 145°. Remove tenderloins to a platter and tent with foil. Let stand for 10 minutes. Slice meat and arrange on a serving platter. Drizzle with Apricot Ginger Sauce.
Makes 6 servings.
Adapted from "California Fresh Harvest: A Seasonal Journey through Northern California."