|12 lb crown roast of pork, 16 chops|
|6 tbsp olive oil|
|2 tbsp garlic • minced|
|4 tsp kosher salt|
|2 tsp freshly ground pepper|
|2 tsp fresh sage • finely chopped|
|2 tsp fresh thyme, stemmed • finely chopped|
|2 tsp fresh rosemary, stemmed • finely chopped|
|1 tsp brown sugar|
Allow the roast to stand at room temperature for at least one hour before cooking
Adjust the oven rack to the lower third of the oven and preheat to 300° F .
In a small mixing bowl, combine 3 tablespoons of the olive oil, the garlic, salt, pepper, sage, thyme,
rosemary and brown sugar. Rub the salt mixture all over the roast. Add the herb stems to the bottom
of the roasting pan, and place the roast (bone side down) in a roasting pan. If the roast seems unsteady, use kitchen twine to tie around the circumference of the roast to make it steady.
Place the roast in the oven and cook until an instant read thermometer reaches 110° F, about 2 hours.
Remove the roast from the oven and using either paper towels or gloves, carefully flip the roast over so that the bones are now facing up. Brush the top of the roast with the remaining olive oil.
Increase the temperature of the oven to 500° F and return the roast to the oven. Cook until the interior temperature reaches 145° F on an instant read thermometer, about 30 minutes longer.
Transfer the 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 the roast has rested, remove the twine from the roast and slice between the bones into 16 chops.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved. (EMERIL’S TABLE on HALLMARK CHANNEL, HOLIDAY COOKING FOR A CROWD, premiering Wednesday, March 14 at 12:00pm ET/CT)