1. Lightly sprinkle pork with garlic powder and pepper.
2. Place pork on rack in aluminum foil-lined shallow baking pan.
3. To make glaze, combine apricot spread with first measure of apricot nectar.
4. Brush all sides of pork with some of the glaze.
5. Roast at 425 degrees F for 30 to 35 minutes, or until internal temperature reaches 160 degrees F on meat thermometer.
6. Brush with remaining glaze several times during cooking. Let roast stand while preparing sauce.
7. In a non-stick skillet, sauté green onions in butter for 1 minute.
8. Add remaining apricot nectar, wine, paprika and ginger; heat.
9. Combine cornstarch with drained apricot liquid. Stir into skillet mixture.
10. Cook, stirring until sauce thickens.
11. Add avocado and apricot quarters; heat briefly.
12. To serve, thinly slice pork and arrange on rice. Serve sauce over pork and rice.

Serving Suggestions:
Serve with steamed greens or a simple salad.

Beverage Pairings:
Try with a glass of Pinot Noir.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.