ORANGE-GRILLED PORK SANDWICHES WITH APRICOT SAUCE
Serves four.
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
Cooking 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, 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.
Wine suggestion: Serve a chilled Chenin Blanc or Viognier.
Serving Suggestions Open faced sandwiches aren't just kids stuff. Serve these sandwiches with Grilled Antipasto Salad and Grilled Pineapple with Molasses-Lime Butter.
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 courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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