Slice up those green onions. Separate the white parts from the green parts.

In a small bowl, mix together the white parts of the onions along with the apricot preserves, the soy sauce, and the chipotle pepper. Nuke that mixture from 30-60 seconds until it is warm and smells yummy.

Chop the ends off your zucchini (hey, now). Cut lengthwise into a bunch of fun-size pieces. Brush with olive oil and sprinkle on some salt and pepper.

Now go fire up a grill or preheat your oven to 350°F. Trim your tenderloin and poke the pieces of garlic into it. (You may need to push them in with a knife.) You need to get the pork to about 145°F so on the grill this takes about 25 minutes (use indirect heat if you don’t want it crispy) and about 50 minutes in the oven.

With about 5 to 10 minutes left, brush on about 2 Tbsp. of apricot-chipotle sauce you made.

With about 10 minutes left, toss the zucchini onto the grill or into the oven.

Let the pork rest for 5 minutes and then slice.

Plate some slices of pork with a few “spears of zucchini. Pour on some of the remaining apricot sauce. Sprinkle with the green onion pieces and parsley.

Eat it.