Coarsely crush coriander seeds and peppercorns. Toast in a small saucepan over medium heat until fragrant and lightly browned, shaking pan occasionally, 1 to 2 minutes. Add ginger, honey, vinegar, and salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes; strain into a small dish.
Preheat grill over high heat. Season pork with 1/2 teaspoon salt, and pepper to taste. Brush with 1 tablespoon oil; grill until browned, about 3 minutes per side. Reduce heat to low (or move to indirect heat) and cook until internal temperature is 138 degrees on an instant-read thermometer, 10 to 12 minutes. Remove pork from grill; spoon 2 to 3 tablespoons of glaze over it. Let rest 10 minutes and slice before serving.
Meanwhile, grill scallions until lightly charred and tender, about 3 minutes. Brush apricots with remaining oil. Grill, cut side down, until they're marked by the grill and can be flipped without sticking, about 3 minutes. Flip and cook until they're bubbling around the edges, the skins are pulling away, and apricots are tender when pressed, about 2 minutes more. Transfer to plates and drizzle glaze over each apricot half. Serve warm with pork and scallions.