If the thought of preparing yet another turkey is making your head spin, don’t worry — we’re here with a delicious solution. This Greek-style roast pork is filled with classic Mediterranean flavours and comes with minimal prep, making it the ultimate low-effort, high-reward dinner idea. Roasting the potatoes in the same pan as the pork means the juices from the meat add fabulous flavour to every bite.
Many Greeks fast from animal products before major holidays like Christmas and Easter, as is common for Eastern Orthodox churches, which means holiday meals are indulgent. While beef and turkey have become more common meats in recent years, pork remains a popular protein choice for celebrations like Christmas, Easter and name days. I also love utilizing pork as it’s more affordable and much easier to prepare than a turkey — just make sure not to overcook it!
While this Greek roast pork will shine on your holiday table, it is also easy enough to make on a laid-back weeknight or a cozy Sunday. Plus, the leftovers are great on a sandwich!
Related: My Greek Grandmother’s Moussaka
ingredients
directions
Serving size with vary based on the size of your pork loin.
Take the pork loin out of the fridge and allow it to sit out at room temperature for at least an hour.
With a small knife, make parallel incisions into the meat, one inch apart and fill each hole with a small piece of garlic.
Brush the loin with Dijon mustard and season generously with sea salt.
In a small bowl, mix together the olive oil, dried oregano, and lemon juice.
Peel and cut potatoes into wedges and toss with 1 tablespoon of Dijon, 1 teaspoon of sea salt and ⅓ of the olive oil marinade.
Place the pork in a large Dutch oven or baking dish and arrange the potatoes around the roast.
Pour the remaining marinade over the pork evenly.
Roast at 350ºF for 1 hour covered, then uncovered until the roast reaches an internal temperature of 160°F.
Note: Cook time will depend on the size of your pork loin, so plan for about 25 minutes per pound, but make sure to pull out of the oven once the internal temperature hits 160°F.
Allow the roast to rest for at least 30 minutes. Make sure to serve the leftover juices in a gravy boat for drizzling. Enjoy!
