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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
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.
Open faced sandwiches aren't just kids stuff. Serve these sandwiches with Grilled Antipasto Salad and Grilled Pineapple with Molasses-Lime Butter.
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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