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Orange-Marinated Pork Sandwiches with Apricot Sauce

1 pound boneless pork loin

1/2 cup apricot or mango chutney
2 tablespoons Madeira wine
1 1/2 teaspoons mustard
1 clove garlic -- finely chopped
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
4 bread slices -- 1 inch thick
4 green onions -- chopped
3 tablespoons chopped cilantro

In a small bowl, combine sauce ingredients. Cover and refrigerate until needed.

Place pork loin in a shallow dish. In a small bowl, combine marinade ingredients and pour over pork; turn to coat. Cover and refrigerate 8-24 hours.

Remove pork from marinade. Grill or roast in oven at 350F for 45 minutes, or until meat thermometer registers 160F, basting occasionally with marinade. Let stand 5-10 minutes. Thinly slice pork and place on toasted bread. Top with sauce. Sprinkle with onion and cilantro.

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