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:

1. Ask your local butcher to French-cut a pork loin

2. Marinade the loin overnight, and keep it cool in the fridge

3. The next day, match the two loin ends together to make a nice small crown roast

4. Mix all stuffing ingredients together and fill the center of the roast

5. Do not wipe off the marinade – it will add flavor and give the roast a nice crust

6. Add potatoes, onions, and carrots to the pan and bake in the oven for 2 ½ hours at 375F

7. The roast should have an internal temperature of 150F-175F depending on your preference