Preheat oven to 425°. Line a large rimmed baking pan with foil. Place a wire rack in the pan and lightly spray with nonstick spray. Set aside.

Remove and discard neck and giblets from Cornish hens. Pat outsides and cavities dry with paper towels. Sprinkle salt and 1 teaspoon pepper evenly on outside skin. Place, breast sides up, on prepared wire rack in pan; set aside.

Melt butter in a small saucepan over medium heat. Cook shallot for 2 to 3 minutes or until softened. Stir in preserves, mustard, yuzu ponzu sauce and orange zest and juice. Simmer, uncovered, for 10 minutes or until thickened. Brush hens with glaze; place 1 orange slice on top of each.

Arrange apricots, Greek olives, garlic bulb halves, and 4 oregano sprigs around hens. Add white wine to baking pan under the wire rack.

Roast 55 to 60 minutes or until internal temperature reaches 165° in the breasts, brushing with glaze every 20 minutes. Transfer Cornish hens on wire rack to a large cutting board; discard oregano. Loosely cover with foil. Let stand for 10 minutes.

For sauce, strain cooking juices through a fine-mesh sieve into a small saucepan. Heat over medium heat until thickened and bubbly.

To serve, arrange hens, apricots, olives, and garlic bulb halves on a serving platter. Garnish with additional cracked black pepper and fresh oregano sprigs. Serve with sauce.