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Pork roast with Greek roasted potatoes
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5 from 1 vote

Pork roast with Greek lemon potatoes

A delicious and simple meal of roast pork with Greek roasted lemon potatoes
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American, Greek
Diet: Gluten Free, Low Lactose
Servings: 6 people
Calories: 649kcal
Author: Helen Bitzas

Equipment

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
US Customary - Metric

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!

Notes

 
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 as reached the proper temperature allow it to rest for at least 10 minutes

Nutrition

Calories: 649kcal | Carbohydrates: 67g | Protein: 50g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 119mg | Sodium: 1298mg | Potassium: 2335mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5120IU | Vitamin C: 80mg | Calcium: 79mg | Iron: 4mg