I made this sauce to go with a pork tenderloin. Next time I make it though, I will omit the curry powder (I like curry, but it seemed an odd flavor in this sauce), and I would also add the zest of one orange (in addition to the orange marmalade already in the recipe) just to give it a really fresh orange flavor. It was a little bit thinner than I would have liked when it came out of the oven, so I put it in a saucepan and reduced it a little bit.
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