Crown Roast of Pork

Instructions

1. Prepare the roast
   Remove the crown roast from refrigerator and let stand at room temperature for 1 hour. Preheat oven to 375°F (190°C). Place the roast on a rack in a large roasting pan, bone ends up.
2. Season the meat
   In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the roast, making sure to get into all crevices. Cover the bone ends with small pieces of aluminum foil to prevent burning.
3. Begin roasting
   Place the roast in the preheated oven and cook for 30 minutes to sear the exterior. Reduce the oven temperature to 325°F (165°C) and continue cooking.
4. Prepare the stuffing
   While the roast is cooking, prepare the stuffing. In a large skillet, melt 2 tablespoons of butter over medium heat. Add onions and celery, cooking until softened, about 5-7 minutes. In a large bowl, combine the bread cubes, sautéed vegetables, dried cranberries, pecans, and remaining herbs. Pour in chicken broth and melted butter, tossing gently to combine.
5. Add the stuffing
   After the roast has been cooking for about 1 hour total, carefully spoon the stuffing mixture into the center cavity of the crown roast, packing it loosely. Return to the oven.
6. Complete cooking
   Continue roasting until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) registers 145°F (63°C), about 1 to 1.5 more hours. If the stuffing or exterior begins to brown too quickly, cover loosely with foil.
7. Rest and garnish
   Remove the roast from the oven and let it rest, loosely tented with foil, for 20-30 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist result.
8. Carve and serve
   Remove the foil from the bone ends and place decorative paper frills on each rib bone if desired. Carve the roast by slicing between the rib bones and serve with the stuffing.