Because this sauce, with its hint of orange and garlic, is so good, you’ll want to keep it handy to try on shrimp, grilled tuna, or fried eggs. It also works well as a marinade.
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I made this as written, except that my broiler wasn't working properly, so I grilled it, covered, without turning. The pork was perfectly cooked this way, and the char was a nice addition to flavor. The sauce, however, needs work. It was fairly bland, and a little too vinegary. I would cut down or eliminate the vinegar next time - orange juice was enough.
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