- 1 16-rib crown roast of pork (8 to 11 lbs.), trimmed of excess fat
- About 2 tsp. kosher salt
- About 1 tbsp. freshly ground black pepper
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh sage
- 2 tablespoons extra-virgin olive oil
- 1 large head garlic
- 6 to 8 cups reduced-sodium chicken broth
- 5 tablespoons flour
- calories 313
- caloriesfromfat 49 %
- protein 35 g
- fat 17 g
- satfat 5.5 g
- carbohydrate 3.7 g
- fiber 0.3 g
- sodium 546 mg
- cholesterol 88 mg
How to Make It
Put oven rack in center position and preheat oven to 350°. Rinse pork and pat dry. Season all over with salt, pepper, thyme, rosemary, and sage. Set pork in a roasting pan and drizzle with olive oil. Cut top off garlic head so cloves are exposed and place in center of pork. Cover top of each bone with a small cap of foil to prevent blackening in oven. Pour 2 cups broth into pan.
Roast pork, basting every 30 minutes with accumulated pan drippings. (If pan begins to look dry, gradually add up to 2 cups additional broth.) Cook until a digital thermometer inserted horizontally through middle of roast into center of thickest part reads 145°, 1 1/2 to 2 1/2 hours (see Notes), and garlic is soft (if garlic isn't soft, put it in a small ovenproof dish and cook up to another 30 minutes). Transfer pork to a carving board, tent with foil, and let rest.
Meanwhile, pour pan drippings into a large measuring cup; let sit until fat rises to top. Spoon off 4 tbsp. fat and reserve; discard the rest. Measure 1 cup juices (add broth if necessary to make 1 cup).
Set roasting pan on top of stove so it spans 2 burners. Put reserved fat in pan and whisk in flour. Cook over medium-low heat, whisking, until flour develops a nutty aroma and is deeply browned. Gradually whisk in reserved juices and 3 cups chicken broth. With a wooden spoon, scrape up any browned bits; then resume whisking until gravy is smooth. Increase heat to high and bring to a boil, whisking. Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 5 minutes. Add salt and pepper to taste; pour through a strainer into gravy boat.
Pop garlic cloves out of their skins into a small serving bowl. Remove string from roast and foil covers from bones. Serve with roasted garlic and gravy. Carve between bones with a sharp knife.
Note: Nutritional analysis is per serving.