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Fresh Leg Of Pork With Exotic Stuffing

Canadian.Recipes's picture
Ingredients
  Boneless pork leg/Lean shoulder 8 Pound (Ham)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Uncooked rice 1 Cup (16 tbs)
  Onions 2 Large, chopped
  Canned condensed beef broth 10 1⁄2 Ounce (1 Can)
  Salt 1 Teaspoon
  Chopped celery 2 Cup (32 tbs)
  Bread cubes 3 Cup (48 tbs)
  Canned pineapple tidbits 13 1⁄2 Ounce (Drained, 1 Can)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Curry powder 1 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Marjoram 1⁄2 Teaspoon
  Seasoned salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground ginger 2 Teaspoon
Directions

Have meat dealer bone the leg or shoulder of pork. (If leg is used, have it cut almost through to bottom so it will lie flat.)
Have wooden skewers available.
Heat butter in a large skillet.
Add rice and onion and cook over medium heat, stirring occasionally, until rice is light brown.
Stir in broth and 1 tea spoon salt; cover tightly and simmer over very low heat 15 minutes.
Combine rice mixture with celery, bread cubes, pineapple, raisins, and a mixture of curry powder, garlic powder, marjoram, and seasoned salt; blend thoroughly by tossing lightly with a fork.
Rub inside surface of flattened leg or shoulder with a mixture of 1 teaspoon salt and the pepper.
Spread dressing over meat; roll lengthwise, secure firmly with skewers, and lace tightly. (Any leftover stuffing may be baked in a greased casserole; place in oven about 1 hour before meat is done.)
Rub meat with the ginger, then place on rack in a large shallow roasting pan.
Roast at 325° to 350°F 3 to 5 hours (allow 22 to 26 minutes per pound), or until meat thermometer registers 170°F. (Insert thermometer into meat and not into stuffing.)
During last 30 minutes of roasting, occasionally spoon reserved pineapple syrup over roast.
Remove from oven and let stand at least 20 minutes before slicing.
Place on a warm platter and garnish with pineapple rings and spiced crab apples.
If desired, make pan gravy with drippings in roasting pan.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Pork

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