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Marinated Pork Roast with Currant Sauce
January 14, 2003

I halved this recipe and used with 5 small pork chops instead. I followed the directions exactly the same, except I baked the pork chops in some of the marinade mixture and only for 15-20 minutes (until cooked thoroughly). The chops were wonderful by themselves, BUT the currant sauce--YUM!--made them taste even better! It was THE PERFECT complement to the meat. The flavors melded together so well! Thank you Jackie! I will definitely make this again!!

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