A boneless fresh leg of
pork is a welcome break from usual holiday fare. A simple rub
of dried rosemary, sage and other herbs lends flavor and a touch
of elegance to this easy roast.
Boneless,
Herb-Crusted Leg of Pork
- 3 1/2-4-pound boneless
leg of pork (fresh ham)
1 tablespoon olive or vegetable oil
1 tablespoon paprika
1 tablespoon dried sage, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons minced garlic
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
- Heat oven to 350 degrees
F.
- Brush surface of pork
with oil.
- In a small bowl, combine
paprika, sage, rosemary, garlic, pepper and salt. Rub herb mixture
over surface of pork. Place on rack in a shallow roasting pan.
- Roast for 1 hour to 1
1/2 hours or until meat thermometer inserted in thickest part
reads 150 degrees F. (about 18-20 minutes per pound).
- Remove from oven and cover.
Let rest for 20 minutes before slicing.
Serves 8 to 10 with leftovers.
Nutrition Facts
Calories 230 calories
Protein 31 grams
Fat 11 grams
Sodium 120 milligrams
Cholesterol 100 milligrams
Saturated Fat 4 grams
Carbohydrates 1 grams
Fiber 0 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
