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Curtis Stone’s pork roast with Greek-style honey-mustard sauce

Curtis Stone’s pork roast with Greek-style honey-mustard sauce

Hosting a dinner party? Serve up this pork roast with honey-mustard sauce for a mouthwatering main. The best part is, it's no fuss to prepare.

Serves8, with leftovers
Cook time2 hour 55 minutes
Prep time15 minutes, + 25 mins resting time

Curtis Stone’s Pork roast with Greek-style honey-mustard sauce

Ingredients

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 washed potatoes, cut into 3cm wedges
4 garlic cloves, crushed

Nutritional information

Per serve: Energy: 1793kJ/429 Cals (21%), Protein: 35g (70%), Fat: 20g (29%), Sat fat: 5g (21%), Carb: 24g (8%), Sugar: 8g (9%), Fibre: 4g (13%), Sodium: 488mg (24%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.

0:01

pork with Crispy crackling oh yes I'm

0:04

going to show you all the secrets and

0:05

tricks to get in that crispy crackling

0:08

just perfect no matter what the occasion

0:11

roast pork with crackling it's on my

0:14

menu the first thing you need to know is

0:16

that you've got to remove that packaging

0:18

and let it dry out overnight in the

0:20

fridge the next thing we do is we score

0:23

that pork if you don't have a really

0:25

nice sharp knife here's the secret grab

0:27

a box cutter this allows you just to

0:29

have the blade out as far as you want it

0:31

to be out so that way you kind of

0:33

cheating make thin little cuts through

0:37

the skin but you don't want to go too

0:38

deep into the fat the more incisions you

0:40

make the more little strips of crackle

0:43

and the thinner they will be for those

0:44

of you that don't have that brand new

0:46

box cutter you can use a carving knife

0:48

and you just run it all the way around

0:50

grab yourself some coarse salt don't put

0:53

any oil of course the salt is a drawing

0:56

agent right so what it does of course it

0:58

adds seasoning but it also will draw

1:00

moisture we've got a dry roast we've

1:03

salted it we've scored it and then we

1:05

stick it onto a tray I like to elevate

1:08

it off the bottom of the tray so the air

1:09

can circulate so you can use a little

1:11

rack and this is a secret you put it

1:13

into the oven nice and low about an hour

1:16

and a half to 2 hours and then we crank

1:18

the temperature until it gets super

1:20

crispy on the outside go on baby dry

1:23

out mhm our roast has been in for about

1:26

an hour 45 I know what you're thinking

1:28

you're thinking that doesn't look like

1:29

perfect crackling it's not supposed to

1:31

yet we've got it super dry and the

1:34

inside of that pork is fully cooked I'm

1:36

going to go into the thickest part of

1:38

the pork and we're looking for somewhere

1:40

around 50° oh yeah perfect now if you

1:44

don't have that you're just going to

1:46

have to eyeball it right you're looking

1:47

for the skin to look like this not crisp

1:49

and it needs about an hour and a half to

1:51

2 hours to get to that point the next

1:53

step is we Crank That temperature all

1:55

the way up to 250° but before we do it

1:58

pick up your roasting rack and then pour

2:00

off some of that fat go ahead and throw

2:02

it back in 20 to 30 you know sometimes

2:04

there's a smell or a sound that just

2:06

makes you very very happy listen to

2:14

this look at that

2:17

baby that's what you

2:19

want yes check the internal temperature

2:22

so grab that thermometer we're looking

2:24

for about 60 61 perfect perfect perfect

2:28

all right now I know this is going to be

2:30

difficult to do but we're going to let

2:31

it

2:31

rest it is time for this gorgeous pork

2:34

first remove the string it is so crunchy

2:37

and crackly and discard the string

2:39

removing the crackle first and then the

2:42

carving becomes much easier grab a nice

2:44

sharp knife I'm using my carving knife

2:47

and just go under and then it'll kind of

2:49

lift up like this big crispy fantastic

2:54

shell you can lift that crackle up you

2:57

can just chop it up into big old pieces

2:58

like I am I just wanted to let you know

3:01

how crunchy it

3:03

is pile up that crackling grab your

3:06

roasting Fork secure that beautiful

3:09

roast pork I think when it's sliced nice

3:10

and thin is absolutely perfect it's

3:13

cooked all the way through but it's

3:14

still nice and juicy it's not dry take

3:17

it straight to your platter now one of

3:20

the reasons not to slice the whole thing

3:22

is it's great as a leftover and this way

3:24

it stays really nice and juicy and then

3:26

of course when you want some you just

3:27

cut it up maybe you do a pork fried rice

3:29

maybe you try some into an omelet or a

3:30

salad there's so many ways to use it in

3:33

fact if you want to go to coles.com.au