Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve with Cauliflower and Couscous Pilaf, which will soak up any excess sauce.
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Excellent, and quick 'n' easy! Brined the pork for a couple of hours first - always helpful - and seared it on high heat for LESS than 5 minutes. I made a little more sauce than noted here (1/3 c each marmalade, OJ, and bourbon), and served with cous cous with some currants. Will clearly work well with variations - we'll make this again!
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