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Basque Roast Leg of Pork
12 lb Leg of fresh pork, skin removed
4 Cloves of garlic, crushed
1 tb Salt
12 Peppercorns, crushed
8 Allspice berries, crushed
8 Juniper berries, crushed
1 tb Fresh thyme leaves
1 Bay leaf, crushed
2 3 inch strips orange zest
1 lg Onion, quartered
Combine garlic, salt, peppercorns, allspice, juniper, thyme, and bay.
Rub leg with mixture and place in deep roasting pan. Add onion and
zest. Cover roast with warm red wine. Let marinate 5-6 days
refrigerated, turning 2-3 times a day. Remove roast from marinade and
dry well. Rub with olive oil. Place roast in a clean roasting
pan.Roast at F 300 allowing 25 minutes per pound. Baste every 30
minutes with heated marinade. Transfer to a hot platter, strain
juices in pan, and remove excess fat. Strain any remaining marinade
and add to pan juices. Cook juices down to 2 cups. Serve with roast.
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