Grecian-Style Roast Pork With Potatoes

• 1 (4- to 4 1/2-pound) pork loin roast
• Juice of 1 lemon
• 1 teaspoon salt, divided
• 1 teaspoon ground oregano
• 1/2 teaspoon pepper, divided
• 4 cups water
• 1/2 cup Chablis or other dry, white wine
• 10 medium-size russet potatoes, unpeeled and quartered

1. Sprinkle surface of roast with lemon juice, 1/2 teaspoon salt, oregano, and 1/4 teaspoon pepper. Place roast, fat side up, in a large roasting pan; insert meat thermometer, if desired.
2. Bake roast, uncovered, at 450u0b0 for 10 minutes. Pour water and wine over roast; reduce heat to 325u0b0, and bake 1 hour and 35 minutes.
3. Sprinkle potatoes with remaining salt and pepper; arrange potatoes around roast, and bake an additional 1 hour and 20 minutes or until meat thermometer registers 170u0b0 and potatoes are tender. Let roast stand 10 minutes before carving.

pork loin roast, lemon, salt, ground oregano, pepper, water, chablis, potatoes

Taken from www.myrecipes.com/recipe/grecian-style-roast-pork-with-potatoes (may not work)