Trim tenderloin. Thinly slice green onions, keeping white parts separate from green tops. In a bowl, combine white parts of the green onions, the apricot preserves, soy sauce, and chipotle pepper. Microwave 30-60 seconds or until heated.
Trim ends off zucchini. Cut zucchini in ½ length-wise. Brush zucchini with olive oil; sprinkle with salt and pepper.
Prepare grill for indirect heat using a drip pan. Place pork on a greased rack over drip pan. Grill, covered, over indirect medium heat 20-25 minutes or until done (145° F), brushing with 2 Tbsp. of the apricot sauce the last 5 minutes of grilling. Add zucchini halves to grill with pork; grill, covered, over direct medium heat 8-10 minutes or until tender, turning once. Remove pork and zucchini from the grill; tent pork with foil and let stand for 3 minutes before slicing.
Slice pork. Cut each zucchini piece in ½ crosswise. Combine reserved green onion tops and the cilantro. Serve pork with zucchini pieces. Top with cilantro mixture and remaining apricot sauce.
