Pork with abricot ginger glazing

For the Filet Mignon (of pork): salt and pepper, brown in a hot skillet, then cook in the oven at 180 degrees Celsius for 20 minutes, cover with aluminum and set aside if you are not serving immediately. If you are serving a bit later, heat the pan juices at the last moment and pour over the sliced meat.
Glazing and "sauce": sauté a small yellow onion and 1 garlic clove (sliced), then when they are soft, add chopped dried apricots (1.5 dl), grated ginger (~2 cm), sesame oil, curcuma, lime juice, honey and water (~2 dl) and simmer for 5 minutes. Use as glaze for the meat and then the rest as sauce, heat up just before serving, adding more water if necessary.