Baba Yianni’s Pork Loin Roast (Greek Style)

Finally, baba Yiannis sat down with me to help me write his very own recipe for this delicious pork roast “Greek Style” of course. I hope you enjoy this beautiful roast that my dad made especially for YOU! This roast is so good especially during the cold months and we always enjoy it on a Sunday. From our kitchen to yours, KALI OREXI! We hope you enjoy baba’s pork roast recipe!

Side note:

We did scale the recipe down a bit. So the amount of ingredients you see in pictures is not what we have in the recipe. (I’m talking servings of potatoes & tomatoes.) My dad went crazy when he made this, and he made enough for 25 people. So, please do keep that in mind when reading the recipe.

Thank you!

We started making these fun aprons for the holidays! My dad is such a good model and marketer that he sold us out of the blue aprons! We still have white aprons available with the blue glitter vinyl. $35 each including FREE shipping.

You can email me to purchase directly! (

New designs coming soon!

Baba Yianni’s Pork Loin Roast (Greek Style)

5-6 servings


  • 3 pounds pork loin
  • 2 cups of creamer potatoes whole
  • 1/2 cup of cherry tomatoes (you can most certainly add more to your liking)
  • 4 teaspoons of fresh rosemary
  • 1 pinch of dried lavender flowers left whole
  • 2 teaspoons of dried oregano
  • 1 orange juiced
  • 2 lemons juiced
  • 6 garlic cloves minced
  • 1/4 cup of white wine
  • 2 teaspoons of honey
  • 1 cup of water room temperature
  • 1/2 cup of extra virgin olive oil
  • Salt & Pepper to season


  1. Preheat oven to 400 degrees.
  2. Prepare the meat and pat dry with a paper towel. Score the top with a few slits.
  3. In a bowl mix together the oil, lemon, orange, white wine, water, honey, oregano rosemary, lavender, salt, and pepper.
  4. Place the pork inside a roasting pan and then pour about 1/4 of the marinade over the pork. Add the potatoes and tomatoes to the pan.
  5. Cook in the middle rack uncovered for 25 minutes to give it a nice crisp then reduce heat to 350 degrees.
  6. Baste the pork with the rest of the marinade a few times, and then cover with foil for 1 hour half or until the meat reaches 160 degrees on the thermometer. Once the meat reaches temp, remove from oven and let the pork sit at room temperature for 30 minutes.
  7. Slice the pork and serve with the potatoes & tomatoes.


You can definitely marinate the pork a day before. This will give it such a good flavor!

Once the pork is done cooking, remove from oven and let it sit for a good 30 minutes. This will keep the juices in tact, and the meat moist.

You can cook your pork between 145-160. If you like your pork slightly pink cook it at 145. For white pork cook it until 160.


  1. First, I would argue the serving size. This looks like a huge pile of potatoes, but as they are my favourite, I would argue maybe 2 or perhaps 3 serves.
    Andwhy was I not surprised with the lavender. Perhaps ” Baba’s cooking with lavender” could be the next book?

Leave a Reply