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Orange-Grilled Pork Sandwiches with Apricot Sauce

Orange-Grilled Pork Sandwiches with Apricot Sauce

Courtesy of National Pork Board 20 Min. Cook Time • 8 Hr. Marinate Time
Ingredients
1 lb. pork loin roast, boneless
1/2 c. apricot preserves
6 Tbsp. Madeira
2 tsp. Dijon-style mustard
1 clove garlic, crushed
1/2 tsp. black pepper
1/2 c. orange juice
1 1/2 tsp. orange zest, grated
1/2 tsp. fresh ginger root, grated
4 slices French bread, OR Italian bread, 1-in. thick, toasted
4 green onions, chopped
4 Tbsp. fresh cilantro, chopped

Directions:

1. In small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed. 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 8-24 hours.

2. Prepare banked medium-hot fire in kettle-style grill. Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 20-30 minutes, until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.

* Wine suggestion: Serve a chilled Chenin Blanc or Viognier.

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

* Recipe and photo courtesy of National Pork Board. For more recipes visit:

www.PorkBeInspired.com

Nutrition:

Calories: 355; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 60mg; Total Carbs: 44g; Protein: 27g; Sodium: 290mg;
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