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Marinated Pork Roast with Currant Sauce
March 04, 2003

Wow! My first ever pork roast was a huge success thanks to this recipe. I used fresh ginger and fresh thyme. Used an oven bag (no need to baste) to decrease the cooking time and took the pork out when the meat thermometer read 155 degrees (it continued to cook after I removed it from the oven). Everyone wanted extra currant sauce. I used half a jar of red and half a jar of black currant jelly, since I didn't know which one would taste better. Can't wait to make it again.

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