Pork Tenderloin with Apricot Ginger Sauce

Bahan-bahan (6 porsi)

• 1½ tablespoons curry powder
• 1½ tablespoons ground cumin
• 1 tablespoon ground ginger
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• 2 pounds pork tenderloin
• olive oil
• 20 halves California dried apricots
• One 11-ounce can apricot nectar
• ¾ cup granulated white sugar
• ½ cup white vinegar
• ½ cup water
• 1½ tablespoons minced fresh ginger
• 1½ teaspoons sweet chili sauce