Greek Lemon Oregano Pork Roast with Fingerling Potatoes

Name: Greek Lemon Oregano Pork Roast with Fingerling Potatoes
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 4-6
Ingredients: 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; 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; 1 cup chicken stock (240 ml); ¼ cup fresh lemon juice (60 ml); ¼ cup (60 ml) dry white wine; 1 broccoli; 12 oz mini sweet peppers, halved (350g); 2 tbsp olive oil; Pinch of salt and pepper; ½ cup olives, lightly crushed (Castelvetrano or Kalamata); ¼ cup chopped parsley; Lemon wedges for serving; 14.5” Polished Stainless Steel Roaster; Quarter Sheet Pan with Rack

Greek Lemon Oregano Pork Roast with Fingerling Potatoes

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

30 minutes

Cook Time

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

The Pork

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

Fingerlings and Pan Base

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

Pan Liquid

1 cup chicken stock (240 ml)
¼ cup fresh lemon juice (60 ml)
¼ cup (60 ml) dry white wine

High-Heat Roasted Vegetables, optional

1 broccoli
12 oz mini sweet peppers, halved (350g)
2 tbsp olive oil
Pinch of salt and pepper

The Finish

½ cup olives, lightly crushed (Castelvetrano or Kalamata)
¼ cup chopped parsley
Lemon wedges for serving

Directions

Preheat:

Heat your oven to 325°F (163°C).

Season the Pork:

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.

Prepare the Fingerlings:

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.

Position the Pork:

Place a roasting rack over the pan and set the pork on the rack. This allows the juices to drip directly onto the potatoes.

Initial Roast:

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.

Manage the "Stall":

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.

If the Potatoes Finish Early:

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.

Rest the Meat:

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.

Heat and Char:

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.

Serve:

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.