In a large heavy skillet warm the olive oil and add in the shallot, cook for two to three minutes. Add in the ginger and the garlic. Deglaze the pan with white wine. Add in the apricots, brown sugar, sriracha sauce, soy sauce, parsley and cook until the liquid has reduced about half way and the apricots are tender.
Cool the mixture. Using a blender purée the marinade.
In a large plastic food storage bag add in the pork loin and the marinade. Place into the fridge and allow to marinate for three hours or even better overnight.
Pre-heat the outdoor grill to medium high. Cook the pork tenderloins until they have reached an internal temperature of 145 degrees (medium rare) or 160 degrees (medium). Then allow the meat to rest about 10 minutes and slice.
I love to serve this on grilled vegetables or a fresh salad.
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