Instructions: Heat coals or gas grill for direct heat. Mix marmalade and 1 tablespoon of the mustard.

Brush oil over pork. Cover and grill pork 5 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until pork is slightly pink in center. Lightly brush 1 tablespoon marmalade mixture over pork for last few minutes of grilling.

Spread remaining 3 tablespoons mustard on one side of bread slices. Cut pork into thin slices. Place lettuce and pork on half of bread slices. Heat remaining marmalade mixture to boiling; drizzle over pork. Top with remaining bread.

This recipe yields 6 to 8 sandwiches.

Substitution: Use Dijon mustard or your favorite mustard. Yellow, spicy or country-style mustard also would taste delicious.

Special Touch: For an easy appetizer, serve these sandwiches open-face, omitting the top slice of bread.

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