Ingredients

  • 1 crown roast of pork (10 to 12 pounds; 16 chops), allowed to stand at room temperature for at least one hour before cooking

For the marinade:

  • 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 brown sugar

Directions

  1. Adjust oven rack to the lower third and preheat oven to 300 degrees.
  2. Combine 3 tablespoons olive oil, garlic, salt, pepper, sage, thyme, rosemary, and brown sugar. Rub salt mixture all over roast.
  3. Place roast frenched bone side down in pan.
  4. Place roast in oven and cook until an instant-read thermometer reaches 110 degrees, about 2 hours. Remove roast from oven and, using either paper towels or gloves, carefully flip roast over so bones face up. Brush top of roast with remaining olive oil.
  5. Increase temperature of oven to 500 degrees and return roast to oven. Cook until interior temperature reaches 145 degrees on an instant-read thermometer, about 30 minutes longer.
  6. Transfer roast to a cutting board, tent it with aluminum foil, and allow it to rest for at least 30 minutes and up to an hour before carving.
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