Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy.
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|Serving Size: 1 Serving (4857g)|
|Recipe Makes: 1|
|Calories from Fat: 2512 (38%)|
|Amt Per Serving||% DV|
|Total Fat 279.1g||372 %|
|Saturated Fat 89.2g||446 %|
|Monounsaturated Fat 97.9g|
|Polyunsanturated Fat 34.8g|
|Cholesterol 837.8mg||258 %|
|Sodium 3301.7mg||114 %|
|Potassium 920.3mg||24 %|
|Total Carbohydrate 216.8g||64 %|
|Dietary Fiber 15.1g||60 %|
|Sugars, other 201.6g|
|Protein 791.5g||1131 %|
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Calories per serving: 6613
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