Roast Leg of Pork with Glazed Dried Fruits

Fresh Roast Leg of Pork with Glazed Dried Fruits 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.

Prep: 15 min | Cook: 4 hr | Yield: 10 to 13 servings, with leftovers

Ingredients

1 (15 to 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

Instructions

Heat oven to 350 degrees F. Place pork on a rack in large shallow roasting pan. Roast for 3 1/2 hours 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.

Nutrition

Per serving: 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

Attribution

Recipe and photo used with permission from: National Pork Board