Orange-Grilled Pork Sandwiches with Apricot Sauce

Orange-Grilled Pork Sandwiches with Apricot Sauce Ingredients

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

Instructions for Orange-Grilled Pork Sandwiches with Apricot Sauce

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.

Main Ingredient: PorkCuisine: American

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