Ingredients

  • 15-20 pound bone-in leg of pork
  • 2 cup dry white wine
  • 1 1/2 cup apple juice, OR orange juice
  • 1/2 cup honey
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons coarse brown mustard
  • 4 teaspoons orange zest, finely shredded
  • 2 9-oz packages dried figs, OR pitted dried plums (prunes)
  • 2 6-oz packages dried apricots, OR peaches
  • 1 6-oz package dried apples, OR dried pears
  • 1 cup dried cherries, OR cranberries
  • 1/2 cup fresh Italian parsley, minced
  • 1 tablespoon orange zest, finely shredded


Directions

  1. Heat oven to 350 degrees F. Place pork on a rack in large shallow roasting pan. Roast for 3 1/2hours to five hours or until meat thermometer inserted in thickest part reads 145 degrees F. (About 15 minutes per pound.)
  2. While pork is cooking, in a large bowl, combine wine, apple juice, honey, ginger, mustard and 4 teaspoons of orange peel. Add dried figs, apricots, pears and cranberries; stir to combine. Let stand while pork roasts, stirring occasionally.
  3. About 45 minutes before pork is done, remove from oven. Spoon off excess fat.
  4. Add fruit mixture to roasting pan and continue roasting until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven and cover with foil ; let rest about 10 minutes.
  5. In a small bowl, combine parsley and remaining 1 tablespoon orange peel; set aside. Arrange pork and fruit on a serving platter. Sprinkle pork with parsley mixture.

Notes:

Fresh leg of pork is a richly-flavored roast that will let you feed a houseful of hungry guests effortlessly. Served with a mixture of dried apricots, apples and other fruits, the richness of this “wow them” centerpiece is balanced with a touch of sweetness.


Recipe Yield: Serves 10-13, with leftovers.

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Nutritional Information Per Serving:

Calories: 240
Fat: 8 grams
Saturated Fat: 8 grams
Fiber: 2 grams
Sodium: 55 milligrams
Cholesterol: 80 milligrams
Protein: 26 grams
Carbohydrates: 13 grams



Recipe and image appear courtesy of the National Pork Board.

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