Roast Leg Of Pork
|Bone in shank end leg of pork||7 Pound|
|Garlic||1 Clove (5 gm), quartered|
|Unpeeled orange||1⁄2 Large, cut into pieces|
|Salad oil||3 Tablespoon|
|Unpeeled lime||1⁄2 Large, cut into pieces|
|Rubbed sage||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon, rubbed|
With a sharp knife, cut off and discard leathery skin from pork.
Score fat by making diagonal cuts at 1/2 to 3/4-inch intervals through fat just to, but not into, flesh.
Place meat in a deep, close-fitting container.
In a blender or food processor, combine orange, lime, garlic, oil, vinegar, sage, and thyme; whirl until well blended.
Spread orange mixture over meat; cover and refrigerate until next day.
Place pork on a rack in a shallow roasting pan.
Insert a meat thermometer into thickest part of meat, without touching bone.
Roast, uncovered, in a 325° oven for about 4 hours or until thermometer registers 170°.