Combine preserves, vinegar, 1/4 teaspoon salt, red pepper, and garlic in a small saucepan; bring to a simmer. Cook 3 minutes or until slightly thickened.
Sprinkle pork with remaining 1/2 teaspoon salt and black pepper. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Add pork to pan; cook 4 minutes or until browned. Turn pork over. Place pan in oven. Bake at 425° for 10 minutes or until thermometer registers 150°. Remove pork from pan; let stand 10 minutes. Cut pork into 36 thin slices. Serve with apricot mixture.
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