Greek Style Pork Loin Filet With Lemon Roasted Potatoes

A roasted garlic and herb marinated pork loin filet is baked with fresh lemon, thyme, oregano and served with lemon roasted potatoes perfect for a quick and delicious weekday dinner in less than 30 minutes.

Course Main Course
Cuisine Greek
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


For The Pork Tenderloin

  • 1 Smithfield Roasted Garlic & Herb Marinated Pork Loin Filet
  • olive oil
  • 1 large lemon
  • 1 tablespoon each chopped oregano and thyme
  • salt & pepper

Lemon Garlic Potatoes

  • 1 pound potatoes (we used mini reds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon cayenne pepper (optional and only if you want heat)
  • 3-4 cloves garlic, finely chopped
  • salt & pepper to taste
  • 1 lemon
  • 2 tablespoons fresh herbs, chopped (oregano, thyme, dill)


Making The Pork Loin Filet

  1. Preheat oven to 350. At the same time heat a heavy bottomed pan or skillet on medium high.  Remove the pork from its packaging and drain any liquid. Drizzle the pan with olive oil. When the oil is hot and glistening add the pork loin filet and sear for about 3 minutes on each side until nicely browned. Once seared, drizzle with a little more olive oil, the lemon juice and fresh chopped herbs. Add garlic powder if desired. Place in the preheated oven and bake for 12-14 minutes. You'll know the pork is done when the inside of the meat thermometer reads 145. Remove from the oven and tent with foil to rest while potatoes are cooking. 

Making The Potatoes

  1. Parboil the potatoes for 5 minutes in salted water. After 5 minutes, drain and let all the water evaporate. Toss with olive oil, garlic, pepper and salt and pan roast on medium high heat until fork-tender and nicely browned (about 8 minutes). Then add fresh lemon juice and chopped fresh herbs and toss to coat. Cook for 1 more minute and serve. 

  2. NOTES: Cooking time of the potatoes will depend on the size and type of potatoes. Cut potatoes that seem much larger than others to ensure they are not undercooked.  For large potatoes cut them into wedges. For a quicker cooking option boil the potatoes until just about done, drain and then pan roast them instead of putting them in the oven.

To Serve

  1. Slice the pork loin filet on a platter with the potatoes and serve. Garnish with more fresh herbs if desired.  Enjoy with a Greek salad and warmed pita for a complete dinner!