Open faced sandwiches aren't just kids
stuff.
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 to
24 hours.
- Prepare banked medium-hot
fire in kettle-style grill.
- Remove pork from marinade,
discarding marinade.
- Grill pork over indirect
heat for 30 to 40 minutes, until internal temperature, read with
a meat thermometer, registers 150 to 155 degrees F.
- Thinly slice pork and
place on toasted bread; top with apricot sauce; sprinkle with
onion and cilantro.
Serves 4.
Wine suggestion: Serve
a chilled Chenin Blanc or Viognier.
Nutrition Facts
Calories 360 calories
Protein 27 grams
Fat 7 grams
Sodium 290 milligrams
Cholesterol 60 milligrams
Saturated Fat 2 grams
Carbohydrates 44 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
