Fresh Leg of Pork

By luvmybuttonsnbows

Prep time: 15 minutes
Serves: 4
This roast is excellent served cold or at room temperature. A mustard-mayonnaise served with toasted walnut bread and an endive-chicory salad make a delicious late supper.

Ingredients

• 6 lbs. leg of pork
• 1 tbsp. olive oil
• 4 green onions, chopped
• 1 tsp. crushed rosemary
• 2 cloves garlic, minced or pressed
• 1 tsp. chopped parsley
• 1/4 tsp. cracked black pepper
• crushed red pepper to taste
• 1/2 c. dry white wine or chicken broth
• 1/2 c. water
• grapes for garnish

Preparation

Step 1

Remove some of the fat from the meat if there is a thick layer. Quickly brown the leg in the hot oil. Drain excess fat. Sprinkle with the green onions, rosemary, garlic, parsley, and peppers. Place in large ovenproof pan. Pour in wine and water. Cover. Bring to a boil. Transfer to oven. Bake at 350° for 2½ to 3 hrs. or until meat reaches 170°. Occasionally baste pork. Remove meat to serving platter. Skim fat from juice. Scrape up any bits. Bring to a boil. Serve sauce with the sliced pork. Garnish with the grapes.