Roast Pork with Lemon & Potatoes - An Easy One-Pan Sunday Dinner

  

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.

1. 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.)
2. 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.)
3. Cut your potatoes into thick wedges and drop them into a bowl.
4. Wash the lemons and cut into thick wedges, removing and discarding any seeds. Drop them into the bowl as well.
5. 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.)
6. Heat the remaining oil in a skillet. Add the roast and brown it well on all sides. (I do this over medium heat.)
7. 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.)
8. Roast in the preheated oven for 20 minutes. (This gets things off to a good start.)
9. 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.)
10. 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.
11. 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.)
12. 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

Author: Marie Rayner

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

1. Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a large shallow baking dish.
2. 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.
3. Cut your potatoes into thick wedges and drop them into a bowl.
4. Wash the lemons and cut into thick wedges, removing and discarding any seeds. Drop them into the bowl as well.
5. Add the fennel seeds and a tablespoon of oil to the bowl, along with a smattering of sea salt and black pepper.
6. Heat the remaining oil in a skillet. Add the roast and brown it well on all sides.
7. 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.
8. Roast in the preheated oven for 20 minutes.
9. 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.
10. 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.
11. Let rest for 10 minutes before cutting into slices to serve.
12. Serve slices of the meat with the potatoes, spooning the pan juices over top.

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