Pork Roast l'orange
- 4 pounds pork leg, roast, boneless
- 1 each garlic clove, in 8 slivers
- 2 cups oranges 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 apples halves
- 1 x oranges 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 to 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.
pork, garlic, oranges juice, apricots pureed, cloves ground, ginger ground, vegetable oil, salt, black pepper, apples, oranges
Taken from recipeland.com/recipe/v/pork-roast-lorange-2482 (may not work)