Cook Time: 40 minutes
Marinating Time: 24 hours
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
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 20-30 minutes, until internal temperature on a thermometer reads 145 degrees 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.
Protein: 27 grams
Fat: 6 grams
Sodium: 290 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 0 grams
Carbohydrates: 44 grams
Recipe from: PorkBeInspired.com