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Roast pork with potatoes, lemon, mushrooms and asparagus

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Take your next sunday roast to a new level with this delicious roast pork recipe. Served with potatoes, lemon, mushrooms and asparagus, this dish is sure to become a new household staple.

  • Serves4
  • Cook time1 hour
  • Prep time10 minutes, (+ 20 mins resting time)


  • 1.8kg Coles Australian Pork Leg Roast Boneless, scored at 1cm intervals
  • 2 tsp sea salt
  • 1kg brushed potatoes, peeled, quartered
  • 1 tbsp olive oil
  • 6 sprigs thyme
  • 2 lemons, sliced
  • 250g cup mushrooms
  • 2 bunches asparagus, trimmed
  • Rocket leaves, to serve
  • Crusty bread, to serve

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

    Preheat oven to 230°C. Place pork in a large roasting pan, rind side up. Sprinkle with salt massaging it into the rind and into the cuts. Roast pork for 30 mins or until the rind crackles.
  2. Step 2

    Reduce oven to 180°C. Toss potato and mushrooms in half the oil. Season. Arrange around pork with thyme and lemon. Roast for 40 mins. Add asparagus to the roasting pan and drizzle with remaining oil. Roast for a further 20 mins or until pork is cooked through. Cover pork with foil and set aside for 15 mins to rest.
  3. Step 3

    Slice pork and serve with vegetables, pan juices, rocket leaves and crusty bread.