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


  1. Ask your local butcher to French-cut a pork loin
  2. Marinade the loin overnight, and keep 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 flavour and give the roast a nice crust
  6. Add potatoes, onions, and carrots to the pan and bake in oven for 2 ½ hours at 375F
  7. The roast should have an internal temperature of 150F-175F depending on your preference

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