Greek-Style Christmas Pork Roast with Lemon, Garlic and Potatoes
Why this recipe works
- Bright, savoury seasoning: Garlic, lemon zest, lemon juice, oregano and olive oil season the pork directly, while the wine and pan juices deepen the flavour of the potatoes.
- Efficient roasting: The potatoes cook in the same pan as the pork, absorbing the drippings as they turn golden around the edges.
- Generous centrepiece: Sliced roast pork, crisp-edged potatoes and spoonable pan juices make the dish feel substantial without needing a complicated sauce.
Get the most out of this recipe
Timing notes
- Mostly oven time: The active work is mainly making the garlic-herb rub and arranging the potatoes; the oven does most of the cooking.
- Rest before carving: Let the pork rest after roasting so the juices settle and the slices stay moist.
- Finish the potatoes if needed: If the pork is ready before the potatoes have enough colour, rest the meat and return the pan to the oven briefly to reduce the juices.
Ingredient notes
- Use a thermometer for pork loin: Boneless pork loin is lean, so a thermometer is the best way to avoid overcooking while keeping the centre juicy.
- Fresh oregano gives a softer herb flavour: Fresh oregano suits the lemon and garlic well; dried oregano can be used, but it is more concentrated.
- Lemon and wine balance the richness: The citrus and dry white wine cut through the pork and help create bright, savoury pan juices for serving.
Ingredient swaps
- Replace the wine: Use chicken stock instead of dry white wine for an alcohol-free pan juice with a more savoury finish.
- Use dried oregano: Dried oregano works in place of fresh; use less, as its flavour is stronger and more concentrated.
Common mistakes
- Roasting past the ideal temperature: Pull the pork at 63°C (145°F) for the juiciest result, or cook to 70°C (160°F) if serving vulnerable groups.
- Letting the pan dry out: If the potatoes look dry during roasting, add a small splash of wine or stock so they continue basting in the juices.
- Carving too soon: Cutting immediately after roasting can make the pork lose juices quickly; a short rest gives cleaner, moister slices.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Pat the pork dry and set it in a roasting pan while you prepare the flavourings.
- Crush the garlic to a paste with the salt and pepper, then stir in the olive oil. Finely chop the oregano and add it, then zest the lemon into the mixture and squeeze in half the juice.
- Rub the garlic and oregano mixture all over the pork, including the sides. Halve the potatoes and toss them in the roasting pan with the remaining lemon juice and the white wine, then nestle them around the pork.
- Roast for 20 minutes to start browning. Reduce the oven to 180°C (355°F) and continue roasting for 70–80 minutes, turning the potatoes once or twice, until the pork reaches 63°C (145°F) in the thickest part.
- Transfer the pork to a board and rest for 15 minutes, loosely covered. If the potatoes need more colour, return the pan to the oven for a few minutes until golden and the winey juices have reduced slightly.
- Carve the pork into slices and serve with the potatoes, spooning over the pan juices. Taste and season with a little more salt and pepper if needed.
Recipe notes
Tips
- For the juiciest result, use a thermometer and pull the pork at 63°C (145°F), then let it rest so the temperature rises slightly as the juices settle.
- If serving vulnerable groups, cook the pork to 70°C (160°F) and rest as directed.
- If the pan looks dry during roasting, add a small splash of Dry White Wine to keep the potatoes basting in the juices.
Substitutions
- Replace Fresh oregano with dried oregano, using about one third of the amount for a more concentrated flavour.
- Replace Dry White Wine with chicken stock for a non-alcoholic pan juice.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat pork and potatoes in a 180°C (355°F) oven until piping hot, adding a splash of water to loosen the juices if needed; freeze sliced pork with a little pan juice for best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 35min (25min active)
- Difficulty: Medium
- Cuisine: Greek
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