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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Made to recipe subbing peach preserves for the apricot, because that's what we had on hand. The spicy preserve sauce was great with the pork and would probably be nice with chicken, too, or maybe grilled shrimp. Served with CL's warm brussels sprouts & CL's tomato salad w/peach dressing. Great summer meal.