There's something wonderfully comforting about a simple roast dinner, especially when it fills the kitchen with the irresistible aromas of lemon, garlic and savoury herbs. This Roast Pork with Lemon & Potatoes is a beautifully uncomplicated meal that delivers big flavour with very little fuss.
Tender, juicy pork roasts alongside creamy new potatoes, soaking up all the delicious pan juices, while fresh lemon and fennel seed add a bright, sunny note to every bite. The combination of pork, fennel, garlic and lemon is a classic one, creating a dish that feels both rustic and more than a little bit special.
Perfect for a Sunday dinner, family gathering, or for whenever you are craving a hearty home-cooked meal this lemon roast pork recipe proves that a handful of simple ingredients can come together to create something truly memorable. Serve it straight from the roasting pan with plenty of those lush pan juices spooned over top.
I had picked up a pork sirloin roast, boneless, at the shops the other day and wanted to cook it in the best way possible, with the best flavours and preserving the tenderness of the meat without drying it out. One of the cooks I admired most when I lived in the U.K. was Nigel Slater. He always cooks food the way I want to eat it. Simple ingredients, put together in the most delicious way.
This recipe for Roast Pork with Lemon & Potatoes from his book The Kitchen Diaries, A Year in the Kitchen with Nigel Slater caught my eye. With a relatively short list of ingredients, its simplicity spoke to my heart. I just knew it was a recipe that would let their natural flavours sing.
I did make a few adaptations. The cut of pork he uses is just not available here in Canada. I adapted the recipe to use the boneless sirloin roast that I had. It had a nice cap of fat on it that I knew would serve it well. I also chose to stud the roast with little slivers of garlic, adding extra flavour that might be missing from it's lack of skin and crackling. I rubbed it with a seasoning rub. I chose one from Kanel. Butcher's Block which is a mix of porchini mushroom, black peppercorns, garlic and sea salt. I knew it would work well with the pork.
I left everything else alone and ended up with a beautifully tender and juicy roast, with gorgeous flavours and golden brown potatoes with gilded edges. The pan juices were fabulous spooned over both the meat and the potatoes. Rich and lemony with a slight anise flavour from the fennel.
Altogether this was beautiful. We chose to enjoy it with some roasted brussels sprouts that I roasted in a dish along side of the pork. The leftovers were gorgeous the next day made into a delicious hash that was even better than the original meal, but then again, leftovers (and Nigel) never disappoint me.
INGREDIENTS NEEDED
TO MAKE
🍋ROAST PORK WITH LEMON & POTATOES🍋
There is nothing really complicated about this dish. Simple ingredients, simple methods, delicious results.
- 16 new potatoes, scrubbed clean
- 2 large lemons
- 1 tsp fennel seeds
- 3 TBS light olive oil
- sea salt and black pepper to taste
- 3 pounds (1.3kg) boneless pork roast, with a nice layer of fat on top
- 2 cloves of garlic, peeled and cut into slivers
- 2 TBS Kanal Butcher's Block spice blend or your favourite rub
🍋NOTES ON INGREDIENTS🍋
New Potatoes
New Potatoes are ideal as they hold their shape well during roasting, developing a beautiful creamy interior. If you can't find new potatoes, small Yukon Golds or baby potatoes make an excellent substitute.
Lemons
Fresh lemons are essential here, providing both juice and zesty fragrance. As they roast, they mellow in flavour and help to create a bright citrusy, contrast to the richness of the pork. Choose lemons that feel heavy for their size and that have smooth, brightly coloured skins.
Fennel Seeds
Fennel and Pork are a classic pairing. If desired, lightly bruise them slightly by crushing before adding them to the pan to help release their oils.
Light Olive Oil
Light olive oil works well because it has a milder flavour and higher cooking tolerance than extra virgin olive oil. It helps the potatoes to roast to golden perfection and aids in browning the pork.
Seasonings
Simple seasonings and your favorite rub blend on the pork are all that's needed to let the flavours of the pork, lemon and potatoes shine. Freshly ground black pepper is particularly nice.
Boneless Pork Roast
Look for a pork roast with a generous fat cap on top. As the meat roasts, the fat slowly renders, helping to keep the pork moist and adding flavour to both the meat and the potatoes. Pork loin, pork sirloin, or pork shoulder roasts can all work well, although cooking times may vary. Using a meat thermometer takes away the guess work.
Garlic
Studding the roast with slivers of garlic infuses the meat with flavour from the inside out. Fresh garlic is best and adds a subtle savory depth without overwhelming the other ingredients.
HOW TO MAKE
🍋ROAST PORK WITH LEMON & POTATOES🍋
This is such a simple roast to cook. Simple to make, easy and delicious.
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a large shallow baking dish. (It should be large enough to hold your meat, potatoes and lemon comfortably in a single layer.)
- Wipe your pork and pat it dry with some paper towels. Take a sharp knife and make small cuts down into the meat, inserting a sliver of garlic into each cut. Rub the roast all over with the seasoning blend to coat it well. Set aside. (This ensures that all of the flavours penetrate the meat fully.)
- Cut your potatoes into thick wedges and drop them into a bowl.
- Wash the lemons and cut into thick wedges, removing and discarding any seeds. Drop them into the bowl as well.
- Add the fennel seeds and a tablespoon of oil to the bowl, along with a smattering of sea salt and black pepper. (Season to your own taste.)
- Heat the remaining oil in a skillet. Add the roast and brown it well on all sides. (I do this over medium heat.)
- Transfer the lemons, potatoes, fennel and juices to the baking dish. Nestle the browned roast into the center, pouring any accumulated pork juices over top. (Make sure the potatoes and lemons are spread out into an even layer.)
- Roast in the preheated oven for 20 minutes. (This gets things off to a good start.)
- Reduce the oven temperature to 400*F/200*C/ gas mark 6. Roast for a further 25 minutes per 1 pound/500g of pork, basting with the pan juices every now and then. (Regular basting helps to keep everything juicy. You can also turn the potatoes at the same time for even browning.)
- When done the juices of the meat should run clean, the potatoes should be golden and pierce easily with the tip of a knife, and the internal temperature of the pork should register 145*F/63*C.
- Let rest for 10 minutes before cutting into slices to serve. (This helps the meat juices to get reabsorbed by the pork, ensuring a juicy tender finish.)
- Serve slices of the meat with the potatoes, spooning the pan juices over top.
🍋HINTS AND TIPS FOR SUCCESS🍋
Choose the right potatoes
Waxy new potatoes, and potatoes such as Yukon Gold or red potatoes hold their shape beautifully during roasting and absorb all of those lovely lemony pan juices without falling apart.
Don't skimp on lemons
The lemon is what gives this dish it's signature bright flavour. Fresh lemons provide the best taste, and roasting them alongside the pork mellows their sharpness while adding wonderful aroma.
Pat the pork dry before seasoning
Removing excess moisture from the surface of the roast helps the seasonings to adhere better and encourages a beautifully browned exterior.
Give the potatoes plenty of room
Overcrowding the pan can cause the potatoes to steam rather than roast. Spread them out around the pork for the best golden crispy edges.
Turn the potatoes once or twice during cooking
This helps them to brown evenly and ensures every piece gets coated in those flavourful roasting juices.
Use a meat thermometer
The best way to guarantee juicy pork is to cook it to the proper internal temperature. This takes the guesswork out of cooking and prevents overcooking.
Let the pork rest before slicing
Allowing the roast to rest for 10 to 15 minutes after removing it from the oven gives the juices time to redistribute throughout the meat, resulting in more tender slices.
Spoon the pan juices over everything when serving
Those flavourful juices are liquid gold. Drizzle them over the sliced pork and potatoes.
🍋FREQUENTLY ASKED QUESTIONS🍋
CAN I USE A DIFFERENT CUT OF PORK?
Yes, while pork loin or pork shoulder work beautifully in this recipe, you can also use a pork roast that is well suited to slow roasting. Just be sure to adjust the cooking time according to the size and cut of your roast. Bone in meat will take longer.
WHAT DO LEMONS ADD TO THE DISH?
The lemons add a bright, fresh flavor that balances the richness of the pork. As the roast cooks, the citrus juices mingle with the roasting juices and potatoes, creating a wonderful pan sauce.
DO THE POTATOES ABSORB THE FLAVOURS OF THE ROAST?
Absolutely! The potatoes roast in the pork drippings along with the lemon and seasonings, becoming golden, tender and packed with flavour.
CAN THIS BE PREPARED IN ADVANCE?
You can certainly season the pork in advance and prep the potatoes and lemons ahead of time. Store everything covered in the refrigerator until ready to cook.
WHAT KIND OF POTATOES WORK WELL?
Yukon Gold, yellow-fleshed potatoes, or red potatoes are excellent choices because they hold their shape well, while becoming beautifully creamy inside and golden brown on the outside.
HOW CAN I KNOW WHEN THE PORK IS DONE?
The most reliable way is to use a meat thermometer. The pork should reach an internal temperature of 145*F/63*C, and be tender and juicy when sliced.
CAN I ADD OTHER VEGETABLES?
Yes, carrots, onions, parsnips or sweet potatoes roast beautifully alongside the pork and potatoes and make this a complete one-pan meal.
🍋A FEW OTHER PORK RECIPES TO ENJOY🍋
Pork is one of the more affordable cuts of meat to enjoy these days. Here are a few other ways to cook it that are also delicious!
CLASSIC PORK LOIN ROAST WITH GRAVY - This is an incredibly delicious pork loin roast recipe for a piece of pork which has been rubbed with a tasty dry rub and then roasted to perfection. The drippings are then used to make a fabulously tasty gravy that the whole family is going to love, Love, LOVE! Tender, juicy, succulent and delicious.
HONEY BUTTER PORK TENDERLOIN - Spice rubbed pork tenderloin browned lightly in a mix of soy, honey and butter, then banged into the oven and roasted to perfection in the same mix. Tender and juicy with lovely pan juices to spoon over top. Lush.
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Yield: Four, with leftovers
Roast Pork with Lemon & Potatoes
Prep time: 20 MinCook time: 1 H & 15 MInactive time: 10 MinTotal time: 1 H & 45 M
Meat and potatoes presented in the most delicious way, with tender juicy slices of roasted pork, and melt in the mouth potatoes, roasted to perfection. Spoon some of the lemony juices over the pork to serve. Delectable.
Ingredients
- 16 new potatoes, scrubbed clean
- 2 large lemons
- 1 tsp fennel seeds
- 3 TBS light olive oil
- sea salt and black pepper to taste
- 3 pounds (1.3kg) boneless pork roast, with a nice layer of fat on top
- 2 cloves of garlic, peeled and cut into slivers
- 2 TBS Kanal Butcher's Block spice blend or your favourite rub
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a large shallow baking dish.
- Wipe your pork and pat it dry with some paper towels. Take a sharp knife and make small cuts down into the meat, inserting a sliver of garlic into each cut. Rub the roast all over with the seasoning blend to coat it well. Set aside.
- Cut your potatoes into thick wedges and drop them into a bowl.
- Wash the lemons and cut into thick wedges, removing and discarding any seeds. Drop them into the bowl as well.
- Add the fennel seeds and a tablespoon of oil to the bowl, along with a smattering of sea salt and black pepper.
- Heat the remaining oil in a skillet. Add the roast and brown it well on all sides.
- Transfer the lemons, potatoes, fennel and juices to the baking dish. Nestle the browned roast into the center, pouring any accumulated pork juices over top.
- Roast in the preheated oven for 20 minutes.
- Reduce the oven temperature to 400*F/200*C/ gas mark 6. Roast for a further 25 minutes per 1 pound/500g of pork, basting with the pan juices every now and then.
- When done the juices of the meat should run clean, the potatoes should be golden and pierce easily with the tip of a knife, and the internal temperature of the pork should register 145*F/63*C.
- Let rest for 10 minutes before cutting into slices to serve.
- Serve slices of the meat with the potatoes, spooning the pan juices over top.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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These Cran-Apple Spice Muffins are everything we love about fall baking in one cozy treat! Unsweetened applesauce, tart cranberries, warm cinnamon and crunchy toasted pecans come together to create moist and tender muffins that are perfect for breakfast, afternoon coffee breaks, or tucking into lunch boxes.
Easy to make and filled with wholesome flavour, these muffins are a delicious way to celebrate apple season and cranberry season all at once.
I have a few of those old supermarket cooking leaflets/books that I managed to salvage and bring back to Canada with me. You know the ones I mean I am sure. They used to always be for sale next to the cash register at the grocery store and were put out by companies like Pillsbury or Betty Crocker, etc.
I had collected quite a few through the years, but I could only bring back a few of them. This recipe I am sharing with you today comes from one entitled Home Baking, published by Pillsbury in November of 1990. Can you believe it only cost $3? I know. The cost of cooking magazines has sky-rocketed since them. You can expect to pay upwards of $15 for them now! Talk about inflation.
I had baked these muffins many times through the years, but this was the first time I baked them to share on here. They are a simple, classic, beautiful muffin, with high pebbly tops and a beautiful moist texture.
They are also not too sweet. I don't like muffins that taste like little cakes. I like a muffin to be a bit sturdier than that and to taste more like a bread than a cake.
These are lovely and moist through the use of unsweetened applesauce and there is very little sugar in the recipe. This contrasts beautifully with the tartness of chopped fresh cranberries and the nutty crunch of toasted pecans.
Simply put, these are a beautiful muffin that I think you will enjoy as much as I do! Very autumnal.
INGREDIENTS NEEDED
TO MAKE
🍎CRAN-APPLE SPICE MUFFINS🍎
Other than the fresh (or frozen) cranberries, there is nothing too out of the ordinary here.
- 2 cups (240g) plain all-purpose flour
- 1/2 cup (85g) granulated sugar
- 1 tsp baking soda (bicarbonate)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (250g) unsweetened applesauce
- 1/3 cup (80ml) oil
- 1 large egg
- 1 tsp vanilla
- 1 cup (114g) coarsely chopped fresh or frozen cranberries
- 1/2 cup (60g chopped toasted pecans
🍎NOTES ON INGREDIENTS🍎
Flour
Regular all-purpose/plain flour gives these muffins a tender crumb. Measure by spooning the flour into your cup and then leveling it off for the best results.
Sugar
The amount is quite modest, allowing the natural sweetness of the applesauce to shine trough. You can use light brown sugar for a deeper, caramel-like flavour if you wish.
Baking Soda
This helps the muffins rise and acts with the acidity in the applesauce and the cranberries.
Cinnamon
Adds warmth and complements both the apples and cranberries beautifully. Feel free to add a pinch of nutmeg for extra autumn flavour.
Salt
Enhances all of the flavours and balances any sweetness.
Unsweetened Applesauce
The star ingredient! This keeps the muffins incredibly moist while adding a touch of natural sweetness. Homemade or store-bought work well.
Oil
Adds moisture and ensures the muffins stay fresh for several days. Use a neutral flavoured oil such as canola, vegetable, or light olive oil (My choice).
Egg
Provides structure and richness. Bring it to room temperature if possible for better incorporation.
Vanilla
Adds depth and rounds out the flavours beautifully.
Cranberries
Fresh or frozen cranberries work perfectly here. If using frozen, there is no need to thaw them out first. Their bright tartness provides a delicious contrast to the applesauce.
Pecans
Toasting the pecans before adding them intensifies their nutty flavour and adds a wonderful crunch. Walnuts can be substituted if you wish.
🍎HOW TO MAKE CRAN-APPLE SPICE MUFFINS🍎
As simple to make as most muffins are. The hardest part for me was chopping the cranberries, but I got there in the end. (I didn't want to drag out the food processor, lol. Call me lazy.)
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease a medium 12 cup muffin tin really well. Set aside. (Alternately line with paper cups)
- Whisk the flour, baking soda, cinnamon, salt, and sugar together in a large bowl. (I used a small wire whisk. This helps to make sure that everything is evenly mixed.)
- Whisk the applesauce, oil, egg and vanilla together until well combined. (Same wire whisk.)
- Stir the wet ingredients into the dry ingredients, combining only until the dry ingredients are moistened. (I used a small rubber spatula. Do NOT overmix. A few lumps are fine and in fact make for a better muffin. What you don't want is large dry streaks.)
- Stir in the cranberries and nuts. (I folded them in with the rubber spatula, taking care to mix them in evenly without overmixing the batter.)
- Spoon into the prepared muffin tin, dividing equally. (You want to fill the muffin cups about 2/3 full for a nice crown.)
- Bake for 25 to 30 minutes until well risen and a toothpick inserted into the center of one comes out clean. (They should be golden brown.)
- Leave to cool in the tin for 2 minutes before removing to a wire rack to finish cooling.
I like to enjoy these warm with some butter for spreading and a nice hot cup of herbal tea.
🍎HINTS AND TIPS FOR BAKING MUFFINS🍎
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
🍎FREQUENTLY ASKED QUESTIONS🍎
CAN I DOUBLE THIS RECIPE?
Yes, by all means. The recipe is designed to scale easily so you can double or even triple it with great success.
CAN THESE BE MADE AHEAD OF TIME?
Yes, you can whisk the dry ingredients ahead and cover, as well as the wet ingredients (store them covered in the fridge) ready to stir together and bake when and as you need them.
HOW CAN I STORE THE BAKED MUFFINS?
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for 3 to 4 days.
CAN THESE BE FROZEN?
Absolutely. Wrap each muffin individually in plastic wrap, tightly. Label and date. Freeze for up to 3 months. Thaw at room temperature or warm briefly in the oven.
CAN THIS BE BAKED IN A PAN INSTEAD OF A MUFFIN TIN?
Yes. I would use a buttered 9-inch square pan. Bake for 25 to 30 minutes at the temperature stated in the recipe.
🍎A FEW SMALL BATCH MUFFIN RECIPES TO ENJOY🍎
Muffins don't always have to be baked in big batches. Here are a few additional small batch muffin recipes you can enjoy!
SMALL BATCH BRAN MUFFINS - Everything a cozy morning muffin bake should be — tender, gently sweet, and packed with hearty whole‑grain goodness. Made with wheat bran, molasses, and just a whisper of oil, they bake up moist and flavourful without feeling heavy. Add raisins for little pockets of sweetness, enjoy them warm from the oven, and you’ve got the perfect muffin for one, two, or anyone who loves a nourishing treat that tastes far better than “healthy” ever suggests.
CINNAMON ROLL MUFFINS - These tasty muffins capture everything you love about a warm, gooey cinnamon roll — but in a tender, golden muffin that’s ready in just minutes. A buttery batter, a generous swirl of nutty cinnamon‑pecan streusel, and a soft cream‑cheese drizzle make each of the six muffins feel like a little indulgence. They rise tall, smell like “home sweet home,” and deliver that cozy cinnamon‑bakery magic without the fuss of yeast or a full batch. Perfect for a weekend treat when you want something special, small, and utterly irresistible.
Pin this delicious recipe to your Breakfast, Teatime, or Muffin recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 12 muffins
Cran-Apple Spice Muffins
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Applesauce keeps these cranberry and pecan studded spice muffins lovely and moist.
Ingredients
- 2 cups (240g) plain all-purpose flour
- 1/2 cup (85g) granulated sugar
- 1 tsp baking soda (bicarbonate)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup (250g) unsweetened applesauce
- 1/3 cup (80ml) oil
- 1 large egg
- 1 tsp vanilla
- 1 cup (114g) coarsely chopped fresh or frozen cranberries
- 1/2 cup (60g chopped toasted pecans
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease a medium 12 cup muffin tin really well. Set aside. (Alternately line with paper cups)
- Whisk the flour, baking soda, cinnamon, salt, and sugar together in a large bowl.
- Whisk the applesauce, oil, egg and vanilla together until well combined.
- Stir the wet ingredients into the dry ingredients, combining only until the dry ingredients are moistened.
- Stir in the cranberries and nuts.
- Spoon into the prepared muffin tin, dividing equally.
- Bake for 25 to 30 minutes until well risen and a toothpick inserted into the center of one comes out clean.
- Leave to cool in the tin for 2 minutes before removing to a wire rack to finish cooling.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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