Recipe: Orange-Grilled Pork Sandwiches with Apricot Sauce

Orange-Grilled Pork Sandwiches with Apricot Sauce

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 grated orange zest
1/2 teaspoon grated fresh ginger
4 (1-inch-thick) slices French or Italian bread, toasted
4 green onions, chopped
4 tablespoons chopped fresh cilantro

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.

Prepare banked medium-hot fire in kettle-style grill.

Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 30-40 minutes, until internal temperature, read with a meat thermometer, registers 150-155 degrees F.

Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.

Servings: 4
Source: National Pork Board