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Orange-Grilled Pork Sandwiches with Apricot Sauce

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.



  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 Time: 5 min | Cook Time: 40 min
Marinating Time: 24 hr | Servings: 4

Serve a chilled Chenin Blanc or Viognier.

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 credit: National Pork Board -


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