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Roast Leg of Pork with Glazed Dried Fruits
10 Servings
100% would make this recipe for Roast Leg of Pork with Glazed Dried Fruits again.
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.
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Roast Leg of Pork with Glazed Dried Fruits Ingredients
1 15-20 pound bone-in leg of
pork
(fresh ham)
2 packages (9 ounces)
dri
ed figs or pitted dried plums (prunes)
2 cup dry
white wine
2 packages (6 or 7 ounces)
dri
ed apricots or peaches
1 1/2 cup apple or
orange
juice
1 packages (5 or 6 ounces) dried pears or
apple
s
1/2 cup
honey
1 cup dried cranberries or
cherries
2 tablespoons minced fresh
ginger
1/2 cup minced fresh Italian
parsley
2 tablespoons coarse brown
mustard
1 tablespoon finely shredded
orange
peel
4 teaspoons finely shredded
orange
peel
Instructions for Roast Leg of Pork with Glazed Dried Fruits
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 150 degrees F. (About 18 to 20 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 meat thermometer inserted in center of thickest part of pork reads 150 degrees F. Remove from oven, cover with foil and let rest for 20 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.
Main Ingredient:
Pork
Cuisine:
American
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Ingredient Insight - look inside this recipe
Apple
Cherries
Ginger
Honey
Mustard
Orange
Parsley
Pork
White Wine
Winter
Summer
Spring
Fall
Bake
Main Dish
American
Pork
Dinner
for
flavor
and
categorization
Republished with permission, National Pork Board [I posted this recipe.]
tyson
on Aug 9 2005 6:48AM
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posted by tyson
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