In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.
Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat.
Prepare medium-hot fire in kettle-style grill.
Grill tenderloin over heat 5 to 6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board.
Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates.
Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.