1 pound boneless pork loin
SAUCE
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
MARINADE
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
Servings: 4
1. In a small bowl, combine sauce ingredients. Cover and refrigerate until needed.
2. 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.
3. Remove pork from marinade. Grill or roast in oven at 350ºF for 45 minutes, or until meat thermometer registers 160ºF, 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.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
SAUCE
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
MARINADE
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
Servings: 4
1. In a small bowl, combine sauce ingredients. Cover and refrigerate until needed.
2. 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.
3. Remove pork from marinade. Grill or roast in oven at 350ºF for 45 minutes, or until meat thermometer registers 160ºF, 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.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
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