saralynne65 Recipe Reviews (Pg. 1) - (19790396)

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Marmalade Glazed Pork Roast

Reviewed: Feb. 27, 2015
Excellent. I used a 2.38 bone in pork loin center roast. The only change I made was using baby redskins in place of parsnips and dried instead of fresh rosemary. My pork roast was fresh and had no additive saline(salt)-which may be why some folks noted that theirs was a bit salty-most pork roasts are sold in a saline solution-if this is the case I would entirely omit the salt in the recipe. Also look for a pork roast with a nice layer 1/4 inch of fat on top-it really makes the difference-cook fat side on top. That said, this was easy, lovely, tender and moist-the fresh pork loin was on sale at the local butcher for 1.69 a lb which made it a tasty and inexpensive meal!
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Apple Cranberry Stuffed Pork Chops

Reviewed: Oct. 27, 2011
Really good. I omitted the celery and added a second granny smith apple. Used two very thick large chops and had a little extra sauce. The fruit stuffing kept the chops nice and moist, and the fruit stuffing that didnt fit in the chops was left in the reduction. otherwise I followed the recipe as written. Perfect combo of tart & sweet. I would serve this at a dinner part but would probably double the sauce because it is so delicious. A great autum dish.
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Baked Lemon Chicken

Reviewed: May 18, 2011
I substituted EVO for the butter and used the juice of two fresh squeezed lemons. It was tender with a nice lemony zing to it. I served it with fresh green beans and baby new potatoes that I roasted right in the pan with the chicken. A very easy quick meal for a work night.
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