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Description

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. Serve with Wild Rice with Cranberry Bacon and Pecans, Twice-Cooked Green Beans and dinner rolls. Finish the meal with warm apple cobbler and cinnamon ice cream.

Ingredients

  • 20 pounds bone-in leg of pork (in leg of pork)
  • 2 cups dry white wine
  • 1 1/2 cups 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)
  • 18 ounces dried fig (OR pitted dried plums, prunes)
  • 12 ounces dried apricot (OR peaches)
  • 6 ounces dried apple (OR dried pears)
  • 1 cup dried cherry (OR cranberries)
  • 1/2 cup flat leaf 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.
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