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.
Republished with permission, National Pork Council
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|Serving Size: 1 Serving (419g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 53.8mg||17 %|
|Sodium 303.4mg||10 %|
|Potassium 986.8mg||26 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 39g|
|Protein 27g||39 %|
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Calories per serving: 331
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