| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Pork, Main dish | 8 | Servings |
INGREDIENTS
| 4 | lb | Pork leg roast, boneless |
| 1 | Garlic clove, in 8 slivers | |
| 2 | c | Orange juice |
| 1/2 | c | Pured apricots (baby food) |
| 1/2 | ts | Ground cloves |
| 1 | ts | Ground ginger |
| 1 | tb | Oil |
| Salt | ||
| Pepper | ||
| Apple halves | ||
| Mandarin orange segments |
INSTRUCTIONS
GARNISH Cut eight 1/2-inch slits in pork roast and insert garlic slivers. In a large bowl, combine orange juice, apricots, cloves and ginger. Place pork roast in marinade. Refrigerate overnight, turning occasionally. Preheat oven to 325F(160C). Remove roast from marinade and place in Dutch oven or heavy saucepan. Reserve marinade. Brown meat over high heat in oil. Season with salt and pepper, pour reserved marinade over roast. Roast in oven for 2-3 hours or until meat thermometer inserted in thickest part registers 170F(75C). Baste occasionally. During last 10 minutes, brush apple halves with sauce and cook in roasting pan. Garnish platter with glazed apple halves and mandarin orange segments. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”