Greek Roast Pork with Citrus and Honey Sauce

Method9 steps · about 1 hr 33 min

1. 1

   Step 1: Preheat the oven to 220°C. If the pork leg (1.2–1.3 kg) has skin, score only the skin in lines about 2 cm apart without cutting into the meat. Rub the pork with some of the salt and put it in a large roasting pan. Peel and wedge the 1.2 kg potatoes, about eight medium potatoes, and place them around the pork.

   Uses 1.2–1.3 kg pork leg · 1.2 kg potatoes, about 8 medium, peeled and cut into wedges · Salt for seasoning the pork and potatoes, to taste

2. 2

   Step 2: Juice the three oranges and two lemons. Stir those juices with 2 tbsp mustard, 1 tbsp honey and 2 tbsp olive oil until combined. If the honey is too thick to mix, warm that same measured honey briefly until fluid before mixing.

   Uses 3 oranges, juice only · 2 lemons, juice only · 2 tbsp mustard · 1 tbsp honey · 2 tbsp olive oil

3. 3

   Step 3: Pour all the citrus-honey sauce over the pork and potatoes. Add the whole garlic clove (1). Sprinkle the pork with fresh rosemary and the potatoes with fresh thyme, then season the potatoes with the remaining salt to taste and freshly ground black pepper.

   Uses Seasoned raw pork leg with potato wedges · Mixed citrus, mustard and honey sauce · 1 whole garlic clove · Some fresh rosemary for the pork · Some fresh thyme for the potatoes · Salt for seasoning the pork and potatoes, to taste · Freshly ground black pepper for the potatoes, to taste

4. 4

   Step 4: Roast the pan uncovered at 220°C for about 15–20 minutes, until the pork is nicely coloured.

   Initial uncovered roast until coloured · 20 minUses Dressed raw pork and potatoes ready for roasting

5. 5

   Step 5: Remove the pan carefully, cover with foil and reduce the oven to 180°C. Return the covered pan to the oven for the remaining one-hour roasting stage.

   Uses Pork and potatoes after initial browning

6. 6

   Step 6: Roast covered at 180°C for the first 30 minutes of that one-hour stage.

   First half of the covered hour · 30 minUses Covered roast pan at the reduced oven temperature

7. 7

   Step 7: Carefully lift the foil and check the pan. If using skinless pork, spoon some pan sauce over the leg to keep it moist. If the pan is becoming dry, add the optional ½ glass hot water; the glass size is not specified. Re-cover the pan.

   Uses Roast after the first covered half-hour · ½ glass hot water, only if the roasting pan is getting dry

8. 8

   Step 8: Continue covered at 180°C for another 30 minutes, completing the source one-hour lower-temperature stage. Check that the potatoes are tender and the pork reaches at least 63°C / 145°F in its thickest part, avoiding bone. Continue roasting if necessary to reach these endpoints, checking pan moisture as needed.

   Finish covered hour and verify whole pork reaches 63°C / 145°F · 30 minUses Re-covered roast after its moisture check

9. 9

   Step 9: Remove the safely cooked pork from the oven and let it rest for at least 3 minutes before carving. Serve six portions with the tender potatoes and pan sauce.

   Rest cooked whole pork at least 3 minutes · 3 minUses Fully cooked whole pork leg, potatoes and sauce