CROWN ROAST OF PORK

Crown Roast of Pork image

Craig Claiborne declared this dish to be wholly American back in 1976, saying that if there were a European antecedent for a crown roast, ''we have yet to discover it.'' It is a stunning centerpiece for a holiday meal, the rare roast you will want to carve at the table and not in the kitchen. You can serve a dressing inside the finished roast, but cook it separately. As with stuffing a turkey, the process only slows and complicates the cooking process.

Provided by Sam Sifton

Categories brunch, dinner, roasts, main course

Time 4h

Yield Serves 10 to 12.

Number Of Ingredients 7

Ingredients

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
¼ cup extra-virgin olive oil
1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher

Steps:

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.
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.
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.

Nutrition Facts : @context http, Calories 80, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 50 milligrams, Sugar 0 grams