In a small saucepan heat the apricot jam, dijon, orange juice and salt and pepper until thoroughly combined. set aside.
Grill off the corn until charred all over, remove kernels and place into small mixing bowl. Halve and remove the seeds from the tomato, finely dice the tomato and place into the small mixing bowl with the corn. Finely dice the onion and add it to the mixing bowl. season with salt, pepper, and the juice of 1 fresh lime and 1 tbsp of orange juice.
Preheat a griddle pan over medium high heat. Cook the pork for 10-12 minutes while glazing continually. When the pork is cooked through take off the heat and rest for 5 minutes.
Meanwhile thinly slice the fennel and grate the apple and dress in the juice of 1 lime.
Slice the pork loin into thin slices, assemble everything onto a plate garnishing with a scattering of fresh coriander leaves.