Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        boneless pork tenderloin
   2      tablespoons   olive oil
   1      tablespoon    kosher salt
   1 1/2  cups          port wine
   1      cup           orange juice
   1      cup           dried apricots -- cut into quarters
     1/3  cup           honey
     1/4  cup           green onions -- minced
   2      tablespoons   cider vinegar
   1      teaspoon      dried rosemary leaves -- crushed

Preparation:

Rub pork with olive oil and kosher salt; place in large bowl. Combine remaining ingredients in large saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate several hours. Remove pork from marinade; reserve marinade. Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160F. Remove from grill. Cover and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more. To serve, slice pork loin and arrange on plates. Pour warm sauce over pork.