Crown Roast of Pork
Use a whole bone-in loin (Frenched)
Ingredients for Marinade:
Olive oil
Garlic
Fresh lemon
Fresh oregano
Ingredients for Stuffing:
Pine nuts (chopped)
2 cups Panko bread crumbs
Blue cheese
Fresh pepper
Carrots
Potatoes
Onions
Directions:
Ask your local butcher to French-cut a pork loin
Marinade the loin overnight, and keep it cool in the fridge
The next day, match the two loin ends together to make a nice small crown roast
Mix all stuffing ingredients together and fill the center of the roast
Do not wipe off the marinade – it will add flavor and give the roast a nice crust
Add potatoes, onions, and carrots to the pan and bake in the oven for 2 ½ hours at 375F
The roast should have an internal temperature of 150F-175F depending on your preference
