- 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
- 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.)
- 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.
- About 45 minutes before pork is done, remove from oven. Spoon off excess fat.
- 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.
- 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.
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:
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.