Greek Lemon-Roasted Pork with Crispy Lemon Potatoes

Pork roast with Greek lemon potatoes is an easy, satisfying meal featuring a boneless pork loin roasted with potatoes, carrots and simple seasonings: lemon juice, garlic, oil, oregano and Montreal steak spice, plus salt and pepper. It’s straightforward enough for a weeknight but elegant enough to serve to guests.

In many Greek households, one-pan meals like this are common: everything is prepared and roasted together for a complete, flavorful dinner. A simple salad or a dollop of homemade tzatziki can complement the dish, but it’s perfectly balanced on its own. Compared to roast lamb or veal, pork loin is often more affordable while still delivering great flavor.

Why this recipe works

This recipe shines because both the meat and the vegetables turn out delicious. The potatoes roast to a tender, slightly creamy texture and the lemon and oregano bring bright, aromatic flavor. Adding carrots provides sweetness and color that make the finished plate more appealing.

Cooking time guidance is included to help you avoid undercooking or overcooking the pork loin. A meat thermometer is a helpful tool to ensure the roast reaches the ideal internal temperature for juicy, safe results.

Key ingredients

Pork loin roast — A boneless pork loin is flavorful, lean and budget-friendly.

Potatoes — Yellow-fleshed potatoes such as Yukon Gold work particularly well; they become creamy and slightly sweet when roasted.

Carrots — Medium carrots add natural sweetness and color.

Vegetable oil — A neutral oil helps brown and roast the meat and vegetables without overpowering the other flavors.

Olive oil — Adds richness and classic Mediterranean flavor when drizzled into the roasting pan.

Montreal steak spice — A convenient blend that commonly includes garlic and onion powders, mustard, paprika and pepper; it seasons the pork nicely.

Oregano — Dried Greek oregano is especially aromatic and complements lemon and garlic.

Lemon juice — Freshly squeezed lemon juice brightens the vegetables and ties the flavors together.

Garlic — A clove cut into slivers and tucked into the pork gives a gentle garlicky aroma; feel free to use more if you prefer.

How to make it

This roast is straightforward and reliable: with simple prep and a single roasting pan you’ll have a complete dinner that works for both casual meals and special occasions.

Instructions

Step 1
Preheat the oven to 400°F (about 200°C).

Step 2
Peel the potatoes and cut each into 4–6 wedges depending on size. Place the wedges in a large bowl, cover with cold water and set aside while you prepare the other ingredients.

Step 3
Place the pork loin in the center of a roasting pan. Pierce the roast with a sharp knife and insert garlic slivers into the meat.

Step 4
Season the pork on all sides with salt, pepper, oregano and Montreal steak spice.

Step 5
Peel the carrots and cut into 2-inch chunks. Drain the potatoes and add them to the bowl with the carrots. Add salt, pepper, oregano and lemon juice and toss to coat the vegetables evenly.

Step 6
Arrange the seasoned potatoes and carrots around the pork in the roasting pan, along with any juices. Pour the olive oil and vegetable oil over the vegetables and into the pan.

Step 7
Cover the pan and roast on a low rack for roughly 1 hour at 400°F. Start checking the pork with a meat thermometer at about 55 minutes. Aim for an internal temperature of 145°F (62°C) in the center of the roast.

Step 8
When the pork reaches temperature, remove it carefully to a cutting board and cover loosely with foil. Let it rest 10–15 minutes; the internal temperature will rise a few degrees while resting.

Step 9
If the potatoes need more time, return them to the oven uncovered for another 10–15 minutes. To deepen their color and crisp the edges, switch the oven to broil for 3–5 minutes—watch closely to avoid burning.

Recipe substitutions

If Montreal steak spice isn’t available, mix garlic powder, onion powder, dry mustard and sweet paprika in equal parts to approximate its flavor. If you don’t have carrots, parsnips or turnips make good substitutes.

Cooking tips and helpful hints

Find the right temperature

A reliable meat thermometer is the best way to ensure the pork is cooked safely and remains juicy. The recommended target is 145°F (62°C) at the thickest part of the roast. After removing the roast from the oven, allow it to rest at least 10 minutes before slicing.

Cooking time

At 400°F, plan on about 20–22 minutes per pound to reach 145°F for a boneless pork loin. Times vary with oven performance and roast thickness, so check with a thermometer.

Let your meat rest

Resting keeps the meat juicy and allows carryover cooking to finish the roast. Expect the internal temperature to rise a few degrees while the meat rests.

Recipe variations

Change the seasoning to create different profiles: for a sweet-savory twist, brush the pork with a honey-and-mustard glaze (equal parts honey and mustard) and sprinkle chile flakes for heat. You can also experiment with herbs like rosemary or thyme instead of oregano.

How to serve

The roast pork with Greek lemon potatoes and carrots is a satisfying main course on its own, but a green side adds brightness. Suggested accompaniments include roasted broccoli with olive oil and lemon, sautéed green peppers, or a savory Greek zucchini pie (kolokithopita) made with filo.

Related recipes

If you enjoy this pork roast with Greek lemon potatoes, you may also like Youvetsi with lamb, roast chicken with Greek-style potatoes, or Greek chicken with chickpeas for more comforting, Mediterranean-inspired meals.