Pork roast with Greek lemon potatoes
Pork roast with Greek lemon potatoes is a simple meal made with boneless pork loin, potatoes, carrots and a few simple ingredients like lemon juice, garlic, oil, oregano, Montreal steak spice and salt and pepper. It is simple enough to make during the week, but also fancy enough to serve to company.
I love recipes like this one, where everything gets prepared and cooked in one pan for a complete meal. If you want, you could add a salad or a dip like some homemade tzatziki, but you don’t have to! I especially like this pork roast with Greek lemon potatoes because unlike roast lamb with potatoes or even veal roast with potatoes, pork roast is a relatively inexpensive cut of meat.
Why this recipe works
One thing that is really amazing about this recipe is that not only is the meat delicious, but the vegetables are too. These potatoes are so good! The addition of the carrots adds more flavour and colour the final meal.
I also explain how long to cook the pork loin. It is really important not to under, or over cook it. Using a meat thermometer is really helpful in ensuring that the meat comes out perfect!
Key ingredients
Pork loin roast I use boneless pork loin roast. It is a relatively inexpensive but delicious cut of meat.
Potatoes When possible I use yellow-fleshed or Yukon Gold potatoes for recipes like this one.
Carrots Medium size carrots add a sweet element to the meal.
Vegetable oil I use vegetable oil to roast the meat and potatoes because I like the mild flavour of this oil.
Olive oil Of course, I also love the flavour of olive oil. For this reason I add some to the roasting pan
Montreal steak spice This is a combination of spice which includes garlic powder, onion powder, dry mustard, red pepper and salt and pepper. Different brands contain differed spices, but these are relatively common in all the brands I have used.
Oregano I always use dry Greek oregano because the aroma and flavour is so wonderful.
Lemon juice I use freshly squeezed when possible – it makes such a difference.
Garlic – I use one clove of garlic, but you can certainly use more.
How to make it
Once you see how easy it is to make this recipe you will find yourself making it again and again. It is simple enough for every day, but fancy enough for company!
Instructions
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Peel your potatoes and cut each potato into 4-6 wedges, depending on how large they are. Place the potatoes in a large bowl and cover with cold water. Set aside until you prepare the rest of the ingredients.
Step 3
Place the pork loin in the center of your roasting pan. Pierce the skin with a sharp knife and insert the garlic slivers.
Step 4
Season the pork on all sides with salt, pepper, oregano and steak spice.
Step 5
Peel your carrots and cut them into 2 inch chunks. Drain your potatoes and add them to the bowl. Next add in the salt, pepper, oregano and lemon juice. Mix well to coat all of your vegetables.
Step 6
Arrange the potatoes, carrots and juices carefully around the pork in the pan. Pour the olive oil and vegetable oil into the pan.
Step 7
Cover and roast on low rack for approximately 1 hour at 400 °F. Check your meat with a thermometer for doneness at around 55 minutes. You want the internal temperature to be 145° at the center of the roast.
Step 8
Once the pork is ready, carefully remove it and place it on a cutting board. Cover it loosely with aluminum foil; it will continue to cook and the internal temperature will rise by about 5 degrees as your meat rests. Allow the pork to rest for about 10 – 15 minutes.
Step 9
If your potatoes are not yet done, return them to the oven and cook, uncovered, for another 10-15 minutes. Once cooked, set the oven to broil for about 5 minutes, in order to give your potatoes a nice, dark colour. Be mindful not to burn them!
Recipe substitutions
If you cannot find Montreal Steak spice, you can instead use garlic powder, onion powder, dry mustard, sweet paprika and pepper. Use equal amounts of each to total the amount of Montreal Steak spice called for in the recipe.
If you don’t have carrots you can either not use them or you can substitute parsnips or turnips.
Cooking tips and helpful hints
Find the right temperature
Using a meat thermometer is the best way to ensure that your meat is cooked to a safe internal temperature. The National Pork Board recommends cooking pork loin to an internal temperature of 145° F (62°C). Use an Instant Read Thermometer to check for doneness. Once your pork loin has reached the proper temperature allow it to rest for at least 10 minutes. Here is a guide to help you with the various levels of doneness for pork loin:
Medium-Rare: 145-150 degrees F (63-66 degrees C)
Medium: 150-155 degrees F (66-69 degrees C)
Medium-Well: 155-160 degrees F (69-72 degrees C)
Well: 160 degrees F (72 degrees C)
Cooking time
At 400 degrees Fahrenheit, one pound of boneless pork loin roast will take 20 – 22 minutes to reach an internal temperature of 145 degrees Fahrenheit.
Let your meat rest
Whenever you roast meat like pork (but also beef, lamb or turkey), it is important to let it rest before cutting into it. This will keep your meat very juicy. Keep in mind, that while resting your meat will continue to cook, rising in internal temperature by about 5 degrees Fahrenheit typically.
Frequently asked questions
Which potatoes are best for making Greek lemon potatoes?
Honestly, I have make Greek lemon roasted potatoes with all sorts of potatoes. My favourite however is the yellow fleshed potato, or Yukon Gold. I find that these become somewhat creamy and are a little bit sweet. So good!
Is pork loin healthy?
Pork is a lean cut of meat and is considered a healthy option when it comes to animal protein. It is a very good source of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc.
What can I do with leftover roast pork loin?
Leftover roast is amazing and can be used to make sandwiches, You can also cut it into pieces and add it to a salad for some protein. Of course, you can also just reheat it and some potatoes if you have any left, and have a repeat of this same meal.
How to serve
The pork roast and Greek lemon roasted potatoes and carrots are a meal in themselves. Still, you can add something green to make this a truly spectacular meal. Here are some options that I would suggest:
Rapini A simple way to prepare this incredible vegetable.
Broccoli with olive oil and lemon This is the Greek way to prepare broccoli!
Sauteed green peppers Everyone seems to love these sautéed green peppers!
Greek zucchini pita with filo (Kolokithopita me filo) A delicious pita recipe that everyone will love, and that is easy to make.
Related recipes
If you love this recipe for roast pork with Greek lemon potatoes, then I think you will also love these recipes:
Roast chicken and Greek-style potatoes
Pork roast with Greek lemon potatoes
Equipment
- roasting pan with cover we used a 10 X 14 inch roasting pan
Ingredients
For the pork
- 2 ½-3 pound pork loin roast, boneless
- 1 garlic clove, cut into slivers
- 1/2 tbsp dried Greek oregano
- 1/2 tbsp Montreal steak spice see Recipe Notes
- 1/2 tbsp salt
- ½ tsp pepper
For the vegetables
- 10 medium size potatoes preferably yellow flesh potatoes
- 3 medium carrots, cut into 2 inch chunks
- 1/2 cup lemon juice
- 1/2 tbsp salt
- 1/2 tsp pepper
- 1/2 tbsp dried Greek oregano
For roasting
- 1 cup vegetable oil
- 1/3 cup olive oil
Instructions
- Preheat oven to 400 °F
- Peel your potatoes and cut each potato into 4-6 wedges, depending on how large they are. Place the potatoes in a large bowl and cover with cold water. Set aside until you prepare the rest of the ingredients.10 medium size potatoes
- Place the pork loin in the center of your roasting pan. Pierce the skin with a sharp knife and insert the garlic slivers.2 ½-3 pound pork loin roast, boneless, 1 garlic clove, cut into slivers
- Season the pork on all sides with salt, pepper, oregano and steak spice.1/2 tbsp dried Greek oregano, 1/2 tbsp Montreal steak spice, 1/2 tbsp salt, ½ tsp pepper
- Peel your carrots and cut them into 2 inch chunks. Drain your potatoes and add them to the bowl. Next add in the salt, pepper, oregano and lemon juice. Mix well to coat all of your vegetables.1/2 tbsp salt, 3 medium carrots, cut into 2 inch chunks, 1/2 cup lemon juice, 1/2 tsp pepper, 1/2 tbsp dried Greek oregano
- Arrange the potatoes, carrots and juices carefully around the pork in the pan. Pour the olive oil and vegetable oil into the pan.1 cup vegetable oil, 1/3 cup olive oil
- Cover and bake on low rack for approximately 1 hour at 400 °F. Check your meat with a thermometer for doneness at around 55 minutes. You want the internal temperature to be 145° at the center of the roast.
- Once the pork is ready, carefully remove it and place it on a cutting board. Cover it loosely with aluminum foil; it will continue to cook and the internal temperature will rise by about 5 degrees as your meat rests. Allow the pork to rest for about 10 - 15 minutes.
- If your potatoes are not yet done, return them to the oven and cook, uncovered, for another 10-15 minutes. Once cooked, set the oven to broil for about 5 minutes, in order to give your potatoes a nice, dark colour. Be mindful not to burn them!
- We often like to drizzle gravy on our pork slices, but this is optional. Here we used a honey dijon gravy; but a brown gravy is also delicious.
- Serve and enjoy!