Lemon and Oregano Whole-Cut Loin and Roasted Young Potatoes
WITH WHITE WINE AND GARLIC
There are a few ingredients I always keep stocked. One is red or white wine (or both, if I’m doing well financially). In cooking, wine adds a certain "zhuzh"—une touche de mystère, if you will—to pasta sauces, meaty stews, gravy, or beans. It’s like bay leaf. You can’t really taste it, yet you always notice its absence. That's why my newest culinary revelation is adding white wine to traybakes. Like in this simple-yet-triumphant Loin recipe. A combination of Whole-Cut Loin and young potatoes, with fresh oregano and lemon slices, gives the *spring in Greece* vibes, and the wine and vegetable stock create a rich, savoury pan sauce that gets spooned over the aromatic and tender sliced Loin. Or, if you're like me, directly into your mouth.
Ingredients
Roasted Whole-Cut Loin
- Whole-Cut Loin (defrosted)
- 1 tbsp flour
- ¾ tsp salt
- ½ tsp garlic powder
- ⅛ tsp cracked black pepper
- Zest of ½ lemon
- 1 ½ tbsp olive oil
Roasted Young Potatoes
- 1 kg young potatoes (sliced in half)
- 3 garlic bulbs (cut in half)
- 1 lemon (sliced into 2-3 cm thick slices)
- A bunch of fresh oregano + more for serving
- 3 tbsp olive oil
- 1 tsp salt
- ⅛ tsp cracked black pepper
Basting Liquid
- 4 tbsp olive oil
- ½ cup / 120 ml white wine
- 1 cup / 240 ml vegetable stock
- 1/2 tsp fine sea salt
- ¼ tsp cracked black pepper
SERVES 6 / 90 MINUTES
preparation
- Preheat the oven to 374°F/190°C.
- Combine young potatoes, garlic bulbs, lemon slices, and oregano in a tray. Season with salt, pepper, and olive oil.
- Place in the oven and bake for 20 minutes.
- In the meantime, prepare the Loin. Mix flour, salt, garlic powder, pepper, and lemon zest. Remove the defrosted Loin from the packaging and evenly cover it with the seasoned flour mixture.
- Heat olive oil in a non-stick pan over medium heat. Add the Whole-Cut Loin to the pan and cook for 5-6 minutes, turning every few minutes until lightly browned on all sides. Remove from the heat.
- Remove the tray from the oven, place the browned Loin on top of the potatoes, and pour over the basting liquid
- Crank up the heat to 410°F/210°C.
- Place the tray back in the oven and cook for 40-50 minutes, basting the Whole-Cut Loin with the basting liquid every 10 minutes.
- Remove the tray from the oven. Transfer the potatoes, garlic, and lemon slices to a large serving platter. Discard the oregano sprigs.
- Slice the Whole-Cut Loin into 2 cm thick slices and place it on top of the potatoes
- Spoon some of the sauce left on the bottom of the tray over the Loin and potatoes.
- Finish up the plate with a few sprigs of fresh oregano and freshly cracked black pepper.