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Orange Glazed Leg of Pork

 
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Times:

5 minutes prep, 120 minutes cook
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Ingredients:

4 pound boneless leg of pork
1 12-oz jar orange marmalade
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
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Cooking Directions:

Heat oven to 350 degrees F. Place pork in shallow roasting pan. In small bowl stir together marmalade, soy sauce, ginger and cloves. Roast pork for 1 1/2-2 hours (about 20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Brush with marmalade mixture several times during last 30 minutes.   Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes.

Serves 8-10

Wine suggestion: Pour a Pinot Noir or a (red) Zinfandel.

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Serving Suggestions:

This flavorful glaze is also great for glazing a roast pork tenderloin, pork loin roast, or for pork chops on the grill. Serve sliced pork roast with mashed potatoes, buttered green beans, hot French bread and Old Fashioned Peach Cobbler.

Nutrition Icon

Nutrition:

Calories: 530 calories
Protein: 57 grams
Fat: 21 grams
Sodium: 210 milligrams
Cholesterol: 185 milligrams
Saturated Fat: 7 grams
Carbohydrates: 25 grams
Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.

 
 
 
 
 
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Buying/Handling/Storing Tip:

Like cured ham, fresh leg of pork/fresh ham is available either bone-in or boneless and may be purchased whole or halved. Fresh ham also may be cut into rump (from near the sirloin), shank (lower leg portion) or center portions.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. Boneless pork leg is often rolled and tied with twine by the butcher. If you don’t see it at the supermarket, the butcher, with about a week’s notice, can order a fresh leg of pork.


More Butcher Tips
About the Cut

Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog.


Learn About the Pork Cuts
Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method
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