Combine the apricot preserves, minced garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and freshly cracked black pepper in a bowl; whisk until well combined - make sure to break up the peanut butter. Remove the silverskin from the pork tenderloin (click here for instructions). Place pork tenderloin in large ziploc bag then pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place into the refrigerator and let marinade for at least a few hours up to 8 hours.
Preheat oven to 425 degrees. Heat the vegetable oil in a large OVEN PROOF skillet that has been coated in cooking spray over medium high heat. Add the pork tenderloin, and sear on all sides, until it’s nicely browned, about 5-7 minutes. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 150 degrees, about 15 minutes. Side Note: Because the marinade has sugar in it, the meat has a tendency to burn. While the pork bakes in the oven, turn it often so all sides are evenly browned without being burnt. Remove from oven and let sit for 10 minutes before slicing.
While the pork is cooking in the oven, pour the marinade into a small saucepan. Bring to a boil over medium high heat, stirring often. Boil for 2 minutes, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro. Enjoy!