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 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 flavour and give the roast a nice crust
- Add potatoes, onions, and carrots to the pan and bake in oven for 2 ½ hours at 375F
- The roast should have an internal temperature of 150F-175F depending on your preference