serves 6  
apricot glaze, apricot jam or preserves 1/2 cup
fresh lime juice 2 tablespoons
minced scallions 2 tablespoons
minced garlic cloves 2 tablespoons
fresh grated ginger 1 tablespoon
pork tenderloin 2 pounds
canola oil 2 tablespoons
salt 1/2 teaspoon
ground black pepper 1 tablespoon

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.

Calories 437 (30% from fat); Fat 15g (sat 3g, mono 8g, poly 3g); Protein 48g; Carb 28g; Fiber 0.5g; Cholesterol 147mg; Iron 1mg; Sodium 421mg; Calcium 31mg