HealthNotes

Orange-Grilled Pork Sandwiches with Apricot Sauce

• From: National Pork Board

Ingredients

• 1 lb boneless single-loin pork roast

• 1/2 cup apricot preserves

• 6 Tbs Madeira wine

• 2 tsp Dijon-style mustard

• 1 clove garlic, crushed

• 1/2 tsp black pepper

• 1/2 cup orange juice

• 1 1/2 tsp orange zest, grated

• 1/2 tsp fresh ginger, grated

• 4 slices French bread, or Italian bread, 1-inch thick, toasted

• 4 green onions, chopped

• 4 Tbs fresh cilantro, chopped

Marinaded in mustard, Madeira, orange, and ginger, this recipe proves that open-faced sandwiches aren't just kids stuff.

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 30-40 minutes, until internal temperature on a thermometer reads 150° F. Remove roast from heat; let rest until temperature reaches 160° F, about 10 minutes. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.