- 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
- Adjust oven rack to the lower third and preheat oven to 300 degrees.
- Combine 3 tablespoons olive oil, garlic, salt, pepper, sage, thyme, rosemary, and brown sugar. Rub salt mixture all over roast.
- Place roast frenched bone side down in pan.
- 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.
- 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.
- 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.