- 1 crown roast of pork (10 to 12 pounds; 16 chops), allowed to stand at room temperature for at least one hour before cooking
- 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.
In a small mixing bowl, combine 3 tablespoons olive oil, garlic, salt, pepper, sage, thyme, rosemary, and brown sugar. Rub salt mixture all over roast. Add herb stems to bottom of roasting pan and place roast bone side down in pan. If roast seems unsteady, use kitchen twine to tie around circumference of roast to steady it.
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.
After roast has rested, remove twine and slice between bones into 16 chops.
Cook's Note: Ask your butcher to tie and French the pork roast for you.
Yield: Serves 8 to 12