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 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