Apricot and ginger pork

Ingredients

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon dried thyme

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon ground red pepper

• 2 well-trimmed pork tenderloins, about 3/4 to 1 pound each
  

For the sauce

• 1/2 cup apricot preserves

• 1 tablespoon finely chopped crystallised ginger

• 1 tablespoon sherry vinegar

• 1/4 teaspoon dried thyme

Method

• In a small bowl, combine oregano, salt, thyme, black pepper, and red pepper. Rub mixture on all sides of pork tenderloins, pressing it into meat surface.

• Place tenderloins in centre of cooking grate. Grill 25 to 30 minutes for medium (160°F/71°C) and centres are still slightly pink, turning occasionally throughout grilling time to brown them evenly.

• Meanwhile, make sauce: In small saucepan, combine all sauce ingredients. Cook over medium heat 2 to 3 minutes until jelly is melted and sauce is hot. Remove from heat and keep warm.

• Remove tenderloins from grill. Carve into slices and serve with sauce.