Crown Roast of Pork

By á-46

Ingredients

• Recipe courtesy Emeril Lagasse, 2001
• 1 (6 to 10-pound) crown roast of pork (5 pound roast is about 10 to 12 chops, serving 6)
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• Salt and freshly ground black pepper
• 4 tablespoons chopped sage
• 2 tablespoons chopped thyme
• 1 1/4 cups dry white wine

Preparation

Step 1

Preheat oven to 350 degrees F. Place the roast on a rack in a shallow roasting pan. Rub all over with the olive oil and the garlic and season generously with salt and pepper. Sprinkle with fresh herbs and bake for 1 1/2 to 2 hours, basting frequently with wine, until a meat thermometer reads 150 degrees to 160 degrees F. (20 to 22 minutes per pound).

Remove from oven and let rest at least 10 minutes before carving.