Roasted Pork with Lemon Rice


Main Dish
Roasted Pork with Lemon Rice

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    In Greece, pork adorns many Christmas tables as the centerpiece to the meal and is served with many delicious sides like vegetables and lemony rice.

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    Servings and Ingredients

    Serves 8
    1 (3-lb. to 3½-lb.) boneless pork shoulder blade roast (pork butt roast)
    ¾ tsp. Hy-Vee salt, divided
    ¾ tsp. Hy-Vee black pepper, divided
    5 tbsp. Gustare Vita olive oil, divided
    ½ (0.8-oz.) pkg. fresh poultry herb blend (rosemary, sage and thyme) plus additional for garnish
    2 medium lemons, cut into thin slices; plus additional for garnish
    1 medium orange, cut into thin slices; plus additional for garnish
    ¼ c. Hy-Vee honey mustard
    10 B-size red potatoes, halved
    8 whole cloves garlic, peeled
    1 tbsp. salt-free Greek seasoning
    2 ½ c. Hy-Vee 33% less sodium chicken broth
    2 c. Hy-Vee unsweetened coconut water
    2 c. Hy-Vee long-grain rice, rinsed
    1 tbsp. lemon zest, plus additional for garnish
    1 tbsp. fresh lemon juice
    1 ½ tsp. chopped Italian parsley
    2 tbsp. Gustare Vita balsamic vinegar
    2 tbsp. Hy-Vee unsalted butter

    Things To Grab

    • Kitchen string
    • Paper towels
    • Pastry brush
    • Sharp knife
    • Cutting board
    • Whisk
    • Small bowl
    • Large nonstick skillet
    • Tongs or wooden spatula
    • Large bowl
    • Medium saucepan
    • Fork
    • Foil


    1. Preheat oven to 400 degrees. Tie pork together with kitchen string, if necessary. Pat pork dry; season with ½ tsp. salt and ½ tsp. pepper. Let stand at room temperature for 30 minutes.

    2. Brush bottom of a deep 13x9-in. baking dish or roasting pan with 2 Tbsp. oil. Chop and set aside 2 sprigs thyme from poultry herb blend. Place lemon slices, orange slices and remaining ½ pkg. herb blend in prepared baking dish; set aside. Whisk together honey mustard and 1 Tbsp. oil in a small bowl; set aside

    3. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Sear pork 2 to 3 minutes on each side or lightly browned. Place pork, fat side up, on citrus slices and herbs in baking dish.

    4. Toss together potatoes, garlic cloves and Greek seasoning to coat; arrange around pork. Brush pork with three-fourths of the mustard mixture; season pork and potatoes with 1/8 tsp. salt and 1/8 tsp. pepper.

    5. Roast, uncovered, for 50 to 60 minute or until pork reaches 145 degrees, brushing with remaining mustard mixture every 20 minutes.

    6. Place 2 cups broth, coconut water and rice in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Turn off heat; let stand, covered, for 5 to 10 minutes. Uncover and fluff with a fork; stir in 1 Tbsp. lemon zest and juice, parsley and reserved chopped thyme.

    7. Transfer roast to a cutting board. Cover with foil; let stand for 15 minutes. Remove potatoes. Set aside drippings with citrus, herbs and garlic. Return potatoes to baking dish, cut sides down; roast for 15 minutes more or until fork-tender.

    8. For sauce, strain drippings mixture through a fine-mesh sieve set over a bowl, pressing with the back of spoon to release juices from fruit. Transfer mixture in bowl to the large nonstick skillet; discard mixture in strainer. Add remaining ½ cup broth. Cook over medium-high heat until mixture begins to bubble. Add balsamic vinegar, butter, and remaining 1/8 tsp. salt and 1/8 tsp. pepper. Cook over medium-low heat for 3 to 4 minutes or until butter is melted and combined, whisking occasionally.

    9. To serve, remove string from pork and slice. Place rice on large serving platter; arrange pork and potatoes on top. Garnish platter with additional herbs, lemon and orange slices, additional herbs and lemon zest, if desired. Drizzle with ¼ cup sauce; serve remaining alongside.

    Nutrition facts


    840 Calories per serving

    Amounts Per Serving

    • Total Fat: 36g
    • Cholesterol: 115mg
    • Sodium: 580mg
    • Total Carbohydrates: 90g
    • Protein: 39g

    Daily Values

    Iron 35%
    Calcium 8%
    Vitamin D 10%
    Potassium 40%