Greek Lemon Oregano Pork Roast with Fingerling Potatoes
Courtesy of Zimmysnook
4-6
30 minutes
4 hours
We are so excited to share this one with you because it completely transforms a humble pork butt into something truly special. Imagine your kitchen filling with the scent of fresh garlic, woodsy oregano, and bright citrus long before dinner hits the table. This is the kind of meal that feels like a big, warm hug from a Mediterranean grandmother, yet it is simple enough to pull off on any slow Sunday afternoon.
You will love how the fingerling potatoes absorb the pork drippings and lemony broth, becoming almost creamy on the inside with perfectly caramelised edges. It is a full, vibrant spread that looks like you spent all day hovering over the stove, but the oven does nearly all the heavy lifting for you!
It’s the kind of meal where everyone keeps going back for “just one more potato.”
Ingredients
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- 3.2 lb rolled pork butt roast (1.45 kg) trimmed and tied
1 ¾ tsp coarse kosher salt
1 tsp black pepper
2 tbsp olive oil
4 cloves garlic, finely grated
1 tbsp dried oregano
1 tsp lemon zest
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- 2 lb fingerling potatoes, halved lengthwise (900 g)
1 large yellow onion, cut into wedges
1 lemon, cut into wedges (seeds removed)
1 ½ tbsp olive oil
¾ tsp coarse kosher salt
¼ tsp black pepper
1 tsp dried oregano
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- 1 cup chicken stock (240 ml)
¼ cup fresh lemon juice (60 ml)
¼ cup (60 ml) dry white wine
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- 1 broccoli
12 oz mini sweet peppers, halved (350g)
2 tbsp olive oil
Pinch of salt and pepper
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- ½ cup olives, lightly crushed (Castelvetrano or Kalamata)
¼ cup chopped parsley
Lemon wedges for serving
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14.5” Polished Stainless Steel Roaster
Quarter Sheet Pan with Rack
Directions
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Heat your oven to 325°F (163°C).
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Combine the olive oil, garlic, oregano, lemon zest, salt, and pepper in a small bowl. Pat the pork dry with paper towels and rub the mixture evenly over the entire roast. Let it sit for 20 to 30 minutes to marry the flavors while you prep the vegetables.
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In a 14.5" roasting pan, toss the fingerlings, onion wedges, and lemon wedges with the chicken stock, lemon juice, wine, olive oil, salt, pepper, and oregano. Mix to combine. Arrange the potatoes cut side down for maximum browning.
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Place a roasting rack over the pan and set the pork on the rack. This allows the juices to drip directly onto the potatoes.
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Place the roaster in the oven and roast at 325°F (163°C). After 60 minutes, gently stir the potatoes to ensure they cook evenly in the liquid.
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- Continue roasting until the pork reaches an internal temperature of 150°F (65°C). If the temperature stops rising (the "stall"), increase the oven heat to 350°F (177°C).
- Check the pan every 45 to 60 minutes; if the liquid has evaporated, add ½ cup of stock or water to prevent scorching. The pan should always contain a small amount of liquid to prevent scorching.
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If the potatoes become deeply browned before the pork reaches 180F, remove the roaster from the oven. Transfer the pork (still on the rack) to a sheet pan and continue roasting. The potatoes will return to the oven later for finishing.
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When the pork reaches 185°F to 190°F (85°C to 88°C), remove it from the oven. Transfer to a cutting board and loosely tent with foil until it reaches the final temperature. and let it rest for 15 to 20 minutes.
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Increase the oven temperature to 425°F (218°C). Return the potatoes to the oven for 10 to 15 minutes to warm up. On a separate sheet pan, toss the broccoli and mini peppers with olive oil, salt, and pepper. Roast for 10 to 12 minutes until lightly charred.
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Slice the pork into half-inch slices. Toss the crushed olives and parsley over the pork and the potatoes. Arrange everything in a large serving dish, spoon a bit of those delicious (strained) pan juices over the meat, and serve with extra lemon wedges.
