Sauces & Condiments : Pork Tenderloin with Apricot Ginger Sauce

• 1 1/2 tablespoons curry powder
  
• 1 1/2 tablespoons ground cumin
  
• 1 tablespoon ground ginger
  
• 1 teaspoon salt
  
• 1 teaspoon freshly ground pepper
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  

• 2 (16-ounce) pork tenderloins
  
• Olive oil
  

• 20 dried apricots
  
• 1 (11-ounce) can apricot nectar
  
• 3/4 cup sugar
  
• 1/2 cup white vinegar
  
• 1/2 cup water
  
• 1 1/2 tablespoons minced fresh ginger
  
• 1 1/2 teaspoons Asian chili sauce
  

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."