Slow-Roasted Pork Leg with Golden Onion Sauce
A hearty, crowd-pleasing roast: pork leg marinated overnight in a mustard and herb paste, then slow-roasted over a bed of soft golden onions. The pan drippings are reduced into a rich, glossy sauce that ties the whole dish together — perfect for a Sunday feast.
🛒 Ingredients
8 servings
- 1 bone-in pork leg (about 1.6 kg / 3.5 lbs)
- 2 medium onions, finely grated
- 2 tablespoons Dijon mustard
- 1 tablespoon crushed garlic
- 1 teaspoon fine salt
- 1 teaspoon sweet paprika
- 1 tablespoon dried mixed herbs (thyme, rosemary, oregano)
- Freshly ground black pepper, to taste
- A drizzle of olive oil
- 6 medium onions, cut into wedges
- 3 tablespoons unsalted butter
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Directions
- 1
In a bowl, combine the grated onions, mustard, garlic, salt, paprika, mixed herbs and plenty of black pepper. Stir into a thick, aromatic paste.
- 2
Rub the paste all over the pork leg, place in a zip-lock bag and refrigerate for at least 12 hours to allow the flavours to penetrate the meat.
- 3
Preheat the oven to 180 °C (350 °F). Drizzle olive oil into a roasting tin, place the pork in the centre and arrange the onion wedges around it.
- 4
Dot the top of the pork with butter, cover the tin tightly with foil and roast for 2 hours so the meat steams gently in its own juices.
- 5
Remove the foil, pour all the pan juices into a small saucepan and return the pork to the oven for a further 20–25 minutes until deep golden brown.
- 6
Reduce the reserved juices over medium heat, stirring occasionally, until the sauce thickens and coats a spoon. Slice the pork and serve with the onion sauce spooned over.
💡 Chef's Tip
Let the pork rest for 10 minutes before slicing to keep it juicy. A splash of dry white wine added to the pan before roasting deepens the sauce flavour beautifully.
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