Roast Leg of Pork with
Glazed Dried Fruits
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
- 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 root, minced
- 2 tablespoons brown mustard
- 4 teaspoons orange zest, finely shredded
- 2 (9 ounce) packages dried figs or pitted dried plums (prunes)
- 2 (6 ounce) packages dried apricots or peaches
- 1 (6 ounce) package dried apples or dried pears
- 1 cup dried cherries or cranberries
- 1/2 cup 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.
Prep Time: 15 mins | Cook Time: 4 hours
Servings: 10 - 13, with leftovers
Nutrition Information: Calories: 240 calories Protein: 26 grams Fat: 8 grams
Sodium: 55 milligrams Cholesterol: 80 milligrams Saturated Fat: 8 grams Carbohydrates:
13 grams Fiber: 2 grams
Reprinted with permission from the National Pork Board - porkbeinspired.com.