Orange-Grilled Pork Sandwiches with Apricot Sauce
Topped with thinly sliced marinated grilled pork and a zesty apricot sauce, these open-faced sandwiches are sure be a hit.
1 pound boneless single-loin pork roast
1/2 cup apricot preserves
6 tablespoons Madeira
2 teaspoons Dijon 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°F to 155°F (approximately 65°C).
- Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.
Makes 4 open-faced sandwiches.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.