Sweet And Sour Membrillo Roast Leg Of Pork

Cooking Instructions

For the roast leg of pork, in a large skillet, heat olive oil over medium heat. Add onion and garlic, cook for about five minutes, stirring gently. Add bay leaves, oregano, thyme, cilantro, cumin and cook for 2 additional minutes, constantly stirring. Add white wine and simmer for ten minutes. Transfer marinade to a container large enough to hold the pork leg. Allow marinade to cool completely before adding pork leg. Marinate pork overnight in refrigerator, turning every eight hours.

For the Membrillo Marmalade, combine vinegar, sugar, jalapeño and ginger in a saucepan and bring to a boil. Add quince and simmer for 5 to 6 minutes. Remove from heat and stir in pineapple and bell pepper. Let cool to room temperature before stirring in cilantro.

When ready to cook the pork, preheat oven to 350F. Remove leg from marinade and pat dry. Roast pork in a shallow pan for about 12 to 15 minutes per pound, or until an internal temperature registers 155-160F on a meat thermometer. Remove meat from the oven and allow to rest for 10 to 15 minutes before slicing. Serve with Membrillo Marmalade