BBQ Pork Tenderloin with Apricot-Ginger Sauce - serves 4

1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
1/4 tsp ground red pepper
2 well-trimmed pork tenderloins, about 3/4 to 1 pound each

For the sauce:
1/2 cup apricot preserves
1 tbsp finely chopped crystallised ginger
1 tbsp sherry vinegar
1/4 tsp dried thyme

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.