Greek Lemon Pork Roast with Crispy Lemon Potatoes

Pork roast with Greek lemon potatoes is an easy, flavorful one-pan meal made with boneless pork loin, potatoes, carrots and a few simple ingredients: lemon juice, garlic, oil, oregano, Montreal steak spice, salt and pepper. It’s quick enough for a weeknight but attractive enough for guests.

I grew up in a Greek home where we often cooked complete meals in a single pan. This recipe follows that tradition: the pork roasts while the potatoes and carrots soak up lemon, garlic and oregano for a bright, comforting flavor. You can serve a simple salad or a dip like homemade tzatziki if you wish, but the roast and vegetables are satisfying on their own. Pork loin is also an economical option compared with lamb or veal, making this recipe practical as well as delicious.

Why this recipe works

What makes this dish stand out is that both the meat and the vegetables are excellent. The potatoes roast tender and flavorful, while the carrots add a touch of sweetness and color. Together they form a balanced, attractive plate.

Timing is important with pork loin — you want to avoid undercooking or drying it out. A meat thermometer helps you achieve the ideal internal temperature so the roast comes out juicy and tender every time.

Key ingredients

Pork loin roast – A boneless pork loin roast is flavorful and budget-friendly.

Potatoes – Yellow-fleshed potatoes, such as Yukon Gold, work especially well because they become creamy and slightly sweet when roasted.

Carrots – Medium carrots add texture, sweetness and color.

Vegetable oil – A neutral oil for roasting so the other flavors shine.

Olive oil – Adds depth and Mediterranean character to the pan juices.

Montreal steak spice – A blend that typically contains garlic powder, onion powder, dry mustard, red pepper and salt and pepper; it adds robust savory notes.

Oregano – Dried Greek oregano brings classic Mediterranean aroma and flavor.

Lemon juice – Freshly squeezed lemon juice brightens the dish; fresh is best if available.

Garlic – A clove cut into slivers is traditional, but you can increase the amount to taste.

How to make it

This recipe is straightforward and forgiving. It’s great for busy evenings yet polished enough for company.

Instructions

Step 1
Preheat the oven to 400°F (204°C).

Step 2
Peel the potatoes and cut each into 4–6 wedges depending on size. Place the wedges in a large bowl and cover with cold water until you are ready to season them.

Step 3
Put the pork loin in the center of a roasting pan. Pierce the surface with a sharp knife and tuck garlic slivers into the cuts.

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

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

Step 6
Arrange the potatoes and carrots around the pork in the pan, pouring any juices from the bowl into the pan. Add the olive oil and vegetable oil.

Step 7
Cover the pan and roast on the lower oven rack for about 1 hour at 400°F. Begin checking the pork with a meat thermometer at about 55 minutes. The center should reach 145°F (62°C).

Step 8
When the pork reaches the target temperature, remove it to a cutting board and tent loosely with foil. It will continue to rise about 5°F while resting. Let the roast rest 10–15 minutes before slicing.

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

Recipe substitutions

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

Cooking tips and helpful hints

Find the right temperature

Use a meat thermometer to ensure the pork reaches the safe, ideal internal temperature. The National Pork Board recommends 145°F (62°C) for pork loin. After removing the roast from the oven, rest it for at least 10 minutes before carving; the internal temperature will rise a few degrees during resting.

Cooking time

At 400°F, plan on roughly 20–22 minutes per pound for a boneless pork loin to reach 145°F. Times can vary with oven performance and roast shape, so rely on a thermometer rather than clock time alone.

Let your meat rest

Resting keeps the roast juicy. Tent loosely with foil and wait 10–15 minutes before slicing so the juices redistribute and the meat stays moist.

Recipe variations

You can change the flavor profile by swapping the seasoning. For example, coat the pork with equal parts honey and mustard for a sweet-savory glaze; add crushed red pepper flakes if you want heat. Other herb blends also work well with lemon and garlic.

How to serve

The pork roast with Greek lemon potatoes and carrots is a complete meal, but adding a green side brightens the plate. Suggestions include roasted broccoli with olive oil and lemon, sautéed green peppers, or a Greek zucchini pie with filo (kolokithopita) for a more substantial accompaniment.

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.