Pork with Tropical Sauce

4 boneless pork top loins, cut 1" thick
2 tsp olive oil
2 tsp curry powder
1 tsp ground ginger (I used fresh ginger and a garlic press)
1/4 tsp ground cinnamon
1 cup dried tropical fruit (dried mangos or a mixture of dried fruits), finely chopped
1/2 c. orange juice (I juiced one fresh orange)
1 tbsp vinegar
2 tbsp pineapple preserves (optional)

1. Mix curry, ginger, and cinnamon. Set aside one tsp on the spice mixture.
2. Brush chops with oil. Rub remainder of spice mixture over chops. Cook chops to internal temperature of 160 degrees. (I pan fried but you could also broil.)
3. In a small saucepan, mix dried fruit, juice, vinegar, and one tsp of the spice mixture. Heat to a boil. Remove from heat and let stand 5 minutes. Serve overpork.