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(1)
4 minutes
Prep: 1 minutes
Cook: 3 minutes
496 calories per serving view nutrition facts
8 servings
suggest servings
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| 4 | pounds | pork | leg, roast, boneless |
| 1 | each | garlic | clove, in 8 slivers |
| 2 | cups | orange | juice |
| 1/2 | cup | apricots | pureed (baby food) |
| 1/2 | teaspoon | cloves | ground |
| 1 | teaspoon | ginger | ground |
| 1 | tablespoon | vegetable oil | |
| 1 | x | salt | |
| 1 | x | black pepper | |
| 1 | x | apple | halves |
| 1 | x | orange | mandarin, segments |
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.
| % Daily Value* | |
| Total Fat 23.0g | 36% |
| Saturated Fat 8.0g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 195mg | 65% |
| Sodium 134mg | 6% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 67.0g | 133% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 5% | Iron | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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