Orange-Grilled Pork Sandwiches With Apricot Sauce

• 1 pound pork loin roast boneless
• 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 root grated
• 4 slices french bread OR Italian bread, 1-inch thick, toasted
• 4 green onions chopped
• 4 tablespoons fresh cilantro chopped

1. 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.
2. 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.

pork loin, apricot preserves, madeira, mustard, garlic, black pepper, orange juice, orange zest, fresh ginger root, bread, green onions, fresh cilantro

Taken from www.yummly.com/recipe/Orange-Grilled-Pork-Sandwiches-with-Apricot-Sauce-2249023 (may not work)