Servings: n/a
Prep Time: n/a
Cook Time: 20 Min.
Marinate: 8 Hr.

+ 1 lb. pork loin roast, boneless
+ 1/2 c. apricot preserves
+ 6 Tbsp. Madeira
+ 2 tsp. Dijon-style mustard
+ 1 clove garlic, crushed
+ 1/2 tsp. black pepper
+ 1/2 c. orange juice
+ 1 1/2 tsp. orange zest, grated
+ 1/2 tsp. fresh ginger root, grated
+ 4 slices French bread, OR Italian bread, 1-in. thick, toasted
+ 4 green onions, chopped
+ 4 Tbsp. fresh cilantro, chopped

1. 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.
2. Prepare banked medium-hot fire in kettle-style grill. Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 20-30 minutes, until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes. 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.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 355;   Total Fat: 6g;   Saturated Fat: 0g;   Cholesterol: 60mg;   Total Carbs: 44g;   Protein: 27g;   Sodium: 290mg;