Grilled Pork Tenderloin with Spiced Apple Compote

Sweet and Sour Marinade (below)
1 1/4 pounds pork tenderloin
Spiced Apple Compote (below)

Prepare Sweet and Sour Marinade. Place pork in shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Refrigerate about 1 hour.
Meanwhile, prepare Spiced Apple Compote; keep warm.
Grease grill rack. Grill pork uncovered 4 to 6 inches from medium-hot coals about 4 minutes or until seared. Turn pork; brush with marinade. Tent pork with aluminum foil. Cover and grill about 5 minutes or until instant- read thermometer reads 160 degrees. Remove pork from grill. Cover and let stand 5 minutes.
To serve, slice pork into medallions. Top each serving with about 2 tablespoons Spiced Apple Compote.

Sweet and Sour Marinade
(About 1 cup marinade)

1/2 cup apricot jam
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh gingerroot
1/4 teaspoon crushed red pepper

Heat all ingredients in small saucepan over low heat about 35 to 45 minutes; strain. Use as a marinade or glaze for grilling pork or chicken.

Spiced Apple Compote
(1 cup compote)

1 medium red onion, sliced
1 Granny Smith apple, peeled, cored and cut into wedges
1 tablespoon plus 1 1/2 teaspoons packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon Calvados, if desired

Lightly spray 2-quart saucepan with nonstick cooking spray. Heat saucepan over medium heat; add onion. Cook, frequently, about 10 minutes or until onion is brown and caramelized. Add remaining ingredients; reduce heat to low. Cover and simmer about 20 minutes or until apples are very tender.