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Categories:
vegetable oil onions mustard ginger grated orange juice orange zest chili powder brown sugar apples pork roast boboli shells warmed
Viewed: 105 - Published at: 9 years agoIngredients
- 1 tablespoon vegetable oil
- 1 small onions thinly
- 1 teaspoon dijon mustard
- 1 teaspoon ginger grated
- 1 tablespoon orange juice
- 1/2 teaspoon orange zest grated
- 1/2 teaspoon chili powder
- 1 teaspoon brown sugar
- 1 medium apples sliced
- 8 ounces pork roast, sliced
- 1 each boboli shells warmed
Method
- In 10-inch skillet, heat oil; stir in onion.
- Heat until onion is limp.
- In small bowl, combine mustard, ginger, orange juice, orange peel, chili powder, brown sugar and salt.
- Add apple and sauce mixture to onion.
- Cover and cook over low heat until apples are soft.
- Add pork; cook until heated.
- Spoon half of cooked mixture into each bread shell.
- Quarter each for ease in eating.
- Makes 2 large individual servings of 4 quarters each; or 4 snack servings of 2 quarters each.
