This mouthwatering Greek-style roast pork combines succulent meat with a delicate honey sauce for an unforgettable Mediterranean feast.
In just 90 minutes, you’ll have a show-stopping main course that brings together classic Hellenic flavors.
The slow-roasted pork develops a golden exterior while staying tender inside, and the honey sauce adds the perfect touch of sweetness.
Perfect for family gatherings or special occasions, this recipe serves 6 and captures the essence of traditional Greek cuisine right in your kitchen.
Ingredients
- Pork Leg: 1.2-1.3 kg, preferably at room temperature for even cooking
- Potatoes: 1.2 kg medium potatoes, cut into even wedges for consistent cooking
- Citrus Juices: Fresh juice from 3 oranges and 2 lemons for tangy flavor
- Honey: 1 tablespoon, warmed for better mixing
- Mustard: 2 tablespoons, adds depth to the sauce
- Olive Oil: 2 tablespoons, high-quality extra virgin recommended
- Aromatics: 1 whole garlic clove, fresh rosemary and thyme sprigs
- Seasonings: Salt and freshly ground black pepper to taste
Instructions
- Preparation: Season the pork generously with salt and place in a large baking pan. Arrange potato wedges around the meat
- Make the Sauce: Combine orange juice, lemon juice, mustard, warmed honey, and olive oil in a bowl, stirring until well blended
- Season and Arrange: Pour the sauce mixture over pork and potatoes, add the garlic clove, sprinkle rosemary over pork and thyme over potatoes
- Initial Bake: Roast uncovered at 220°C for 15-20 minutes until nicely browned
- Final Cooking: Cover pork with foil, reduce heat to 180°C, and cook for 1 hour more, adding hot water if needed
- Rest and Serve: Let the pork rest for a few minutes before slicing and serving with the roasted potatoes
Cooking Techniques
This Greek roast pork uses a two-temperature roasting method that creates amazing results! Starting with high heat (220°C) helps develop a beautiful golden crust on the pork and potatoes.
Then, lowering the temperature (180°C) lets the meat cook slowly and stay juicy. The aluminum foil trick after the first roast is super helpful – it keeps all those tasty juices from escaping while the pork finishes cooking.
Simple Variations
Don’t have fresh herbs? You can use 1 teaspoon dried rosemary and 1 teaspoon dried thyme instead. If oranges aren’t in season, swap the fresh orange juice for 1 cup (240ml) of store-bought orange juice.
Love garlic? Go ahead and add 4-5 crushed cloves instead of just one – it adds wonderful flavor to the sauce. For a sweeter touch, double the honey in the recipe.
Serving Tips
This roast pork shines as the star of a Greek feast! Serve it hot with the roasted potatoes and spoon extra pan sauce over both.
Add a simple Greek salad on the side with tomatoes, cucumbers, and feta cheese. Want some extra veggies?
Roasted green beans or a pile of steamed broccoli would be perfect. Don’t forget some warm bread to soak up all that amazing honey-citrus sauce!
Storage Guide
Keep any leftover pork and potatoes in an airtight container in the fridge for up to 3 days. The citrus-honey sauce helps keep the meat moist even when reheated.
To warm it up, place in a covered dish in the oven at 160°C for about 15 minutes, adding a splash of water if needed. The potatoes crisp up nicely if you pop them under the broiler for a minute or two after reheating.
Greek style Roast Pork with Honey Sauce
Equipment
- Large baking pan
- Aluminum foil
Ingredients
- 1.2 kg pork leg (45 ounces)
- 1.2 kg potatoes cut into wedges (8 medium, 53 ounces)
- 3 oranges juiced
- 2 lemons juiced
- 2 tbsps mustard
- 1 tbsp honey
- 2 tbsps olive oil
- 1 clove garlic
- fresh rosemary to taste
- fresh thyme to taste
- salt and freshly ground pepper to taste
Instructions
- To prepare this delicious roast pork, rub the pork well with salt and place on large baking. Peel and cut the potatoes into wedges and place in the pan.
- Into a large bowl, add the orange juice, the lemon juice, the mustard, honey and olive oil and blend with a wooden spoon, until the ingredients are combined (for your convenience heat up the honey into a microwave, until liquid and easier to work with). Pour the mixture over the pork and the potatoes. Add one whole clove of garlic and sprinkle the pork with some fresh rosemary. Season the potatoes and sprinkle with fresh thyme.
- Bake uncovered for approx. 15-20 minutes in preheated oven at 220C, until nicely coloured. Remove the pork from the oven, cover with aluminium foil and lower the heat to 180C. Bake for 1 more hour (add half a glass of hot water, if the pan appears to be getting dry). Enjoy!