Crown Roast of Pork
Recipe source: NY Times Cooking | Sam Sifton
You can serve stuffing in the center of the roast, but it should be cooked separately.
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage leaves
- 3 cloves of garlic, peeled
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher
Adapted from nytimes.com
1. Combine thyme, sage, garlic, salt and pepper in a mortar and pestle or a food processor, and pound or pulse to combine. Stream in olive oil and pound or pulse to make a paste.
2. Rinse the pork, and dry it very well with paper towels. Massage the herb paste all over the meat, making sure to coat both the middle and the crevices between the ribs. Place the roast in a large roasting pan, and allow to marinate and come to room temperature, approximately an hour.
3. Heat oven to 450. Roast the pork for 20 minutes, then turn the heat down to 350 and roast approximately 1½ to 2 hours longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer. Let rest 10 to 15 minutes before carving.