Stuffed pork leg in fruit sauce

Main dishes

Thoroughly wash, dry and carefully remove the bone from the pork leg in the fruit sauce. Add salt and pepper to the outside and outside of the meat. Peel the chestnuts and chop finely. Cut dried apricots, balance almonds. Mix fruits and nuts in a bowl. Fill the pork leg with the fruit mixture and tie with a strong rope. Then put the stuffed leg in a casserole. Put in the oven and bake at 200 C for 3 -4 hours. Remove the prepared pork leg from the oven and place on a cutting board. In the meantime, you can start preparing the sauce for pork legs. To do this, we need a few tablespoons of baked stuffing, which must be removed from the leg and grind in a food processor. Transfer the chopped filling to a saucepan and pour over the veal glaze. Simmer over low heat, stirring constantly, and add a slice of butter until combined with the sauce. Remove the pan from the heat, add salt and pepper to taste. Remove the rope from the pork leg and cut the meat into 5 mm thick slices. Pour the juice left after processing the meat into the sauce. Serve spread out on plates and pour the sauce next to the meat.