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Pork roast with Greek-style honey-mustard sauce

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To be added in QA

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

Ingredients

  • 2kg Coles Australian Pork Leg Roast Boneless
  • 2 oranges, juiced
  • 2 lemons, juiced
  • ⅓ 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

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Method

  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 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 reservedhoney-mustard sauce. Toss to combine.
  6. Step 6

    Use a large knife to slice the pork. Serve with the potatoes.

    Tip: SERVE WITH... rosemary sprigs

    Pork roast with Greek-style honey-mustard sauce

    Pork roast with Greek-style honey-mustard sauce
    • Serves8
    • Cook time2 hour 55 minutes
    • Prep time15 minutes, + 25 mins resting time
    Ingredients
    • 2kg Coles Australian Pork Leg Roast Boneless
    • 2 oranges, juiced
    • 2 lemons, juiced
    • ⅓ 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
      Description

      To be added in QA

      Method
      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 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 reservedhoney-mustard sauce. Toss to combine.
      6. Step 6

        Use a large knife to slice the pork. Serve with the potatoes.

        Tip: SERVE WITH... rosemary sprigs