Combine apricot jam, lime juice, scallions, garlic and ginger in a bowl.
Rub tendlerloin with oil and season with salt and pepper. Grill meat over a hot fire until browned on all sides and internal temperature reaches 145 degrees, about 12 minutes. Brush with glaze sauce and cook 1 minute longer. Transfer to platter, cover with foil and let rest for 5 minutes. Slice pork and serve with remaining sauce.
To prevent tenderloin from burning, do not apply the sticky glaze until the meat is fully cooked. |
