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Orange-Grilled Pork Sandwiches with Apricot Sauce

Related recipes: Main Dishes, Sandwiches, Egg-Free, Low-Calorie

From: National Pork Board

Quick Facts

Servings: 4

Prep Time: 5 min.

Cook Time: 40 min.

Total: 45 min.

Sides & Desserts

Wine Pairings

Marinaded in mustard, Madeira, orange, and ginger, this recipe proves that open-faced sandwiches aren't just kids stuff.

Ingredients

1 lb boneless single-loin pork roast
1/2 cup apricot preserves
6 Tbs Madeira wine
2 tsp Dijon-style mustard
1 clove garlic, crushed
1/2 tsp black pepper
1/2 cup orange juice
1 1/2 tsp orange zest, grated
1/2 tsp fresh ginger, grated
4 slices French bread, or Italian bread, 1-inch thick, toasted
4 green onions, chopped
4 Tbs fresh cilantro, chopped

Directions

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 on a thermometer reads 150 F. Remove roast from heat; let rest until temperature reaches 160 F, about 10 minutes. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.

Recipe courtesy of the National Pork Board

Serving Suggestion: Wine suggestion: Serve a chilled Chenin Blanc or Viognier.

Cooking Tip: Do not overcrowd pork cuts when sauteing. Leaving space between them will allow them to brown and cook more evenly.

Nutrition Facts

Calories 397

Calories from Fat 79 (20%)

(13%)Total Fat 9g

(14%)Saturated Fat 3g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

(24%)Cholesterol 73mg

(13%)Sodium 322mg

(18%)Potassium 644mg

Total Carbohydrate 50g

(8%)Dietary Fiber 2g

Sugars 29g

Sugar Alcohols 0g

(55%)Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Orange-Grilled Pork Sandwiches with Apricot Sauce Related recipes: Main Dishes, Sandwiches, Egg-Free, Low-Calorie From: National Pork Board Quick Facts Servings: 4 Prep Time: 5 min. Cook Time: 40 min. Total: 45 min. Sides & Desserts Delicious Side Dishes Quick & Easy Recipes Wine Pairings Viognier Riesling Marinaded in mustard, Madeira, orange, and ginger, this recipe proves that open-faced sandwiches aren't just kids stuff. Ingredients 1 lb boneless single-loin pork roast 1/2 cup apricot preserves 6 Tbs Madeira wine 2 tsp Dijon-style mustard 1 clove garlic, crushed 1/2 tsp black pepper 1/2 cup orange juice 1 1/2 tsp orange zest, grated 1/2 tsp fresh ginger, grated 4 slices French bread, or Italian bread, 1-inch thick, toasted 4 green onions, chopped 4 Tbs fresh cilantro, chopped Directions 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 on a thermometer reads 150 F. Remove roast from heat; let rest until temperature reaches 160 F, about 10 minutes. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro. Recipe courtesy of the National Pork Board Serving Suggestion: Wine suggestion: Serve a chilled Chenin Blanc or Viognier. Cooking Tip: Do not overcrowd pork cuts when sauteing. Leaving space between them will allow them to brown and cook more evenly. Nutrition Facts Calories 397 Calories from Fat 79 (20%) (13%)Total Fat 9g (14%)Saturated Fat 3g Polyunsaturated Fat 1g Monounsaturated Fat 4g (24%)Cholesterol 73mg (13%)Sodium 322mg (18%)Potassium 644mg Total Carbohydrate 50g (8%)Dietary Fiber 2g Sugars 29g Sugar Alcohols 0g (55%)Protein 28g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.