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.
Republished with permission, National Pork Board
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (842g)|
|Recipe Makes: 10|
|Calories from Fat: 923 (51%)|
|Amt Per Serving||% DV|
|Total Fat 102.5g||137 %|
|Saturated Fat 36g||180 %|
|Monounsaturated Fat 45.4g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 455.9mg||140 %|
|Sodium 384.9mg||13 %|
|Potassium 3297.6mg||87 %|
|Total Carbohydrate 90g||26 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 86.3g|
|Protein 132.2g||189 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1822
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