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.