Orange-Grilled Pork Sandwiches with Apricot Sauce

Open faced sandwiches aren't just kids' stuff. Serve these sandwiches with Grilled Antipasto Salad and Grilled Pineapple with Molasses-Lime Butter.

Prep: 5 min | Marinate: 24 hr | Cook: 40 min | Yield: 4 servings

Ingredients

• 1 pound boneless single-loin pork roast
• 1/2 cup apricot preserves
• 6 tablespoons Madeira
• 2 teaspoons Dijon-style mustard
• 1 clove garlic, crushed
• 1/2 teaspoon black pepper
• 1/2 cup orange juice
• 1 1/2 teaspoons orange zest, grated
• 1/2 teaspoon fresh ginger, grated
• 4 (1 inch thick) slices French or Italian bread, toasted
• 4 green onions, chopped
• 4 tablespoons fresh cilantro, chopped

Instructions

1. In a small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed.
2. Place pork in self-sealing bag; add orange juice, remaining 1/4 cup Madeira, orange zest and ginger; seal bag and toss to coat pork. Refrigerate for 8 to 24 hours.
3. Prepare banked medium-hot fire in kettle-style grill.
4. Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 20 to 30 minutes, until internal temperature on a thermometer reads 145 degrees F.
5. Remove roast from heat; let rest about 10 minutes.
6. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.

Notes

Serve with a chilled Chenin Blanc or Viognier.

Nutrition

Per serving: Calories: 335 calories Protein: 27 grams Fat: 6 grams Sodium: 290 milligrams Cholesterol: 60 milligrams Saturated Fat: 0 grams Carbohydrates: 44 grams

Attribution

Recipe and photo used with permission from: National Pork Board