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

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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


  • 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

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.


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

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