Nothing impresses quite like a crown roast of pork. You’ll have your guests thinking you spent hours in the kitchen. But little do they know, most of the hard work is done by the butcher. All you do is season it with a flavorful mixture of garlic, herbs, and olive oil and roast it. This crown roast makes a dramatic presentation with little active effort. Who doesn’t love that when they’re entertaining?

ULTIMATE ROAST PORK
SERVES 8 TO 12

One (10 to 12 pound) crown roast of pork with 16 chops, Frenched and tied
6 tablespoons olive oil
2 tablespoons minced garlic
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons fresh sage, finely chopped
2 teaspoons fresh thyme, finely chopped, stems reserved
1 teaspoon fresh rosemary, finely chopped, stems reserved
1 teaspoon light-brown sugar

Bring pork to room temperature for at least one hour before cooking. Adjust oven rack to lower third of the oven and preheat to 300 degrees.

In a small bowl, combine 3 tablespoons olive oil, garlic, salt, pepper, sage, thyme, rosemary, and brown sugar. Rub salt mixture all over the roast. Add herb stems to the bottom of a large roasting pan, and place roast (bone side down) in roasting pan. If the roast seems unsteady, use kitchen twine to tie around the circumference of the roast to steady it. Transfer pork to oven and cook until pork reaches 110 degrees on an instant-read thermometer, about 2 hours. Remove pork from the oven and use either paper towels or gloves to carefully flip pork (the bones should now be facing upwards). Brush top of pork with remaining 3 tablespoons olive oil. Increase oven temperature to 500 degrees and return pork to the oven. Cook until the interior temperature of the pork reaches 145 degrees on an instant-read thermometer, about 30 minutes longer.

Transfer pork to a cutting board and tent with aluminum foil. Allow it to rest for at least 30 minutes and up to an hour before carving. To carve, remove the twine from the roast and slice between the bones into 16 chops.

Cook’s Note:
Ask your butcher to tie and French the pork roast for you.

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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