Grecian-Style Roast Pork With Potatoes

Oxmoor House
10 servings


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1 (4- to 4 1/2-pound) pork loin roast
Juice of 1 lemon
1 teaspoon salt, divided
1 teaspoon ground oregano
1/2 teaspoon pepper, divided
4 cups water
1/2 cup Chablis or other dry, white wine
10 medium-size russet potatoes, unpeeled and quartered


Sprinkle surface of roast with lemon juice, 1/2 teaspoon salt, oregano, and 1/4 teaspoon pepper. Place roast, fat side up, in a large roasting pan; insert meat thermometer, if desired.

Bake roast, uncovered, at 450° for 10 minutes. Pour water and wine over roast; reduce heat to 325°, and bake 1 hour and 35 minutes.

Sprinkle potatoes with remaining salt and pepper; arrange potatoes around roast, and bake an additional 1 hour and 20 minutes or until meat thermometer registers 170° and potatoes are tender. Let roast stand 10 minutes before carving.

Created date

February 2010