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Orange-Marinated Pork Sandwiches



  • 1/2 cup apricot or mango chutney
  • 2 tablespoons Madeira wine
  • 1 1/2 teaspoons mustard
  • 1 to 2 cloves garlic, minced
  • 1/4 teaspoon black pepper


  • 1/2 cup orange juice
  • 1/4 cup Madeira wine
  • 1 1/2 teaspoons grated orange peel
  • 1/2 teaspoon grated ginger root


  • 1 (1 pound) boneless pork tenderloin
  • 4 (1-inch) thick slices Italian bread, toasted
  • 4 scallions, chopped
  • 3 tablespoons chopped fresh cilantro


  1. Sauce: Combine sauce ingredients in a small bowl. Cover and refrigerate until needed.
  2. Marinade: Place pork loin in a shallow dish. In a mall bowl, combine marinade ingredients and pour over pork; turn to coat. Cover and refrigerate 8 to 24 hours.
  3. Remove pork from marinade. Grill or roast in oven at 350 degrees F for 45 minutes, or until meat thermometer registers 160 degrees F, basting occasionally with marinade. Let stand 5 to 10 minutes.
  4. Sandwiches: Thinly slice pork and place on bread slice. Top with sauce. Sprinkle with onion and cilantro.

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