Orange-Grilled Pork Sandwiches with Apricot Sauce

Name: Orange-Grilled Pork Sandwiches with Apricot Sauce
Total time: 2700 s
Yield: 4 servings
Ingredients: 1 pound pork loin roast boneless; 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 root grated; 4 slices french bread OR Italian bread, 1-inch thick, toasted; 4 green onions chopped; 4 tablespoons fresh cilantro chopped

Pork

12Ingredients

┅Calories

45Minutes

Ingredients

servings:

1 pound pork loin roast (boneless)
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 root (grated)
4 slices french bread (OR Italian bread, 1-inch thick, toasted)
4 green onions (chopped)
4 tablespoons fresh cilantro (chopped)

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Directions

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 20-30 minutes, until internal temperature on a thermometer reads 145 degrees 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.

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