Fingerling Potato Stuffing in Pork Crown Loin


Fingerling Stuffing Ingredients:

marble fingerling potatoes
1- 24oz bag

Note:If you can’t find marble sized fingerlings cut the larger ones into 1 inch pieces.

pearl onions
1 cup

baguette cubed

olive oil
1/4 cup

egg, beaten

salt and pepper
to taste


Preheat oven to 450°F. Position oven rack in the bottom third of the oven.

Prepare Fingerling Stuffing; Cut the Baguette into 1 inch cubes, dice garlic, and mix the egg with the olive oil.

In a large bowl combine all fingerling stuffing ingredients and set aside until ready to use.

Place roast, bone tips up in a shallow roasting pan.

Fill the center of the crown with the Fingerling Stuffing.

Place aluminum foil over the Stuffing to hold moisture in and keep it from drying out. Also place a small piece of aluminum foil over each bone tip so they will not burn.

Bake 10 minutes, uncovered, at 450°F.

Reduce oven temperature to 325°F and continue to roast until the internal temperature reaches the desired temperature of 140° to 145°F on a meat thermometer, approximately 2 1/2 hours. (Allow about 20 to 25 minutes per pound for roasting.)

Rotate roasting pan halfway through cooking time.

During the last 15 minutes of cooking time, remove the aluminum foil from the Fingerling Stuffing and bone tips to allow them to brown.