1 (1 pound) boneless pork tenderloin
4 (1-inch) thick slices Italian bread, toasted
4 scallions, chopped
3 tablespoons chopped fresh cilantro

Sauce
1/2 cup apricot or mango chutney
2 tablespoons Madeira wine
1 1/2 teaspoons mustard
1 to 2 cloves garlic, minced
1/4 teaspoon black pepper

Combine sauce ingredients in a small bowl. Cover and refrigerate until needed.

Marinade
1/2 cup orange juice
1/4 cup Madeira wine
1 1/2 teaspoons grated orange peel
1/2 teaspoon grated ginger root

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

Remove pork from marinade. Grill or roast in oven at 350 degrees F for 45 minutes, or until meat thermometer registers 160 degrees F, basting occasionally with marinade. Let stand 5 to 10 minutes.

Thinly slice pork and place on bread slice. Top with sauce. Sprinkle with onion and cilantro.