Orange-Grilled Pork Sandwiches with Apricot Sauce

Marinated in orange, Madeira, ginger, and mustard, this pork proves that open-faced sandwiches aren’t just for kids.

Orange-Grilled Pork Sandwiches with Apricot Sauce

(Makes 4 servings)

Prep Time: 5 minutes
Cook Time: 40 minutes
Marinating Time: 24 hours

Ingredients

• 1 pound boneless single-loin pork roast
• ½ cup apricot preserves
• 6 tablespoons Madeira
• 2 teaspoons Dijon-style mustard
• 1 clove garlic, crushed
• ½ teaspoon black pepper
• ½ cup orange juice
• 1 ½ teaspoons orange zest, grated
• ½ teaspoon fresh ginger, grated
• 4 slices French bread, OR Italian bread, 1-inch thick, toasted
• 4 green onions, chopped
• 4 tablespoons 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.

Recipe and photo courtesy of the National Pork Board.