Curtis Stone’s pork roast with Greek-style honey-mustard sauce
This succulent pork roast is the perfect main for your next get-together. Served with a delicious Greek-style honey-mustard sauce, it’s a must-try.
8 with leftovers
Note: + 25 mins resting time
- 2kg Coles Australian Pork Leg Roast Boneless
- 2 oranges, juiced
- 2 lemons, juiced
- 1/3 cup (80ml) olive oil
- 2 tbs Coles Dijon Mustard
- 2 tbs honey
- 2 tsp finely chopped rosemary
- 2 tsp finely chopped thyme
- 1kg medium washed potatoes, cut into 3cm wedges
- 4 garlic cloves, crushed
Position rack in centre of oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen the scoring in the skin and fat of the pork (don’t cut through meat). Season pork skin and meat generously with salt. Place in a roasting pan.
Roast pork for 2 hours or until an instant-read thermometer inserted into the centre reads 50°C. Carefully transfer pork to a plate. Pour off the pan juices and use paper towel to remove excess fat from the pan. Return pork to the pan.
Meanwhile, in a large bowl, whisk 1/2 cup (125ml) orange juice, 1/4 cup (60ml) lemon juice, oil, mustard, honey, rosemary, thyme, 1 tsp sea salt flakes and ground pepper until well combined. Reserve 1/2 cup (125ml) honey-mustard sauce. Combine the potatoes, garlic, remaining honey-mustard sauce and 1/2 cup (125ml) water in a bowl. Transfer to a 23cm x 33cm roasting pan.
Increase oven temperature to 250°C (230°C fan-forced). Roast the pork for a further 30 mins or until the skin is crisp and crackling and internal temperature is 60°C, adding the potato mixture for the last 15 mins of cooking. Transfer the pork to a carving board and set aside for 25 mins to rest.
Cover potatoes with foil and reduce oven temperature to 200°C (180°C fan-forced). Roast for 20-25 mins or until potatoes are tender. Add reserved honey-mustard sauce. Toss to combine. Use a large knife to slice the pork. Serve with the potatoes.
Serve with: rosemary sprigs