Orange-Grilled Pork Sandwiches with Apricot Sauce

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

Orange-Grilled Pork Sandwiches with Apricot Sauce

Serve a chilled Chenin Blanc or Viognier.


  • 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 orange zest, grated
  • 1/2 teaspoon fresh ginger, grated
  • 4 slices French bread, OR Italian bread, 1-inch thick, toasted
  • 4 green onions, chopped
  • 4 tablespoons fresh cilantro, chopped


  1. In small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed.
  2. 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.
  3. Prepare banked medium-hot fire in kettle-style grill.
  4. Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 20-30 minutes, until internal temperature on a thermometer reads 145 degrees F.
  5. Remove roast from heat; let rest about 10 minutes.
  6. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.

Prep: 5 min | Cook: 40 min
Marinate: 24 hr | Servings: 4

Nutrition Information: Calories: 335 calories Protein: 27 grams Fat: 6 grams Sodium: 290 milligrams Cholesterol: 60 milligrams Saturated Fat: 0 grams Carbohydrates: 44 grams

Recipe and photo used with permission from: National Pork Board