Pork Roast with Greek-Style Honey-Mustard Sauce | Cook with Curtis Stone | Coles

Take roast pork and potatoes to the next level with this delicious honey-mustard sauce that's perfect for your dinner table. Full recipe www.coles.com..... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips ‪@coles‬. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Pork Roast with Greek-Style Honey-Mustard Sauce
Serves 8 with leftovers Prep 15 mins (+ 25 mins resting time) Cooking 2 hours 55 mins
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
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. 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. 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. 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. 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.
6. Use a large knife to slice the pork. Serve with the potatoes.
Serve with rosemary sprigs.
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