This stately pork recipe is a great choice for entertaining. Order the crown roast (a cut of pork that comes from the loin) from your butcher a few days ahead of time.
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
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.
Served this for Easter and it was a hit! Was very glad I had the butcher trim and tie the rib sections though. Made no changes to the recipe and appreciated the detailed directions. Letting the roast rest after coming out of the oven for 15-25 minutes made it nice and moist. Served with apple & sausage stuffing and oven roasted asparagus w/thyme.
I was worried. This was my first time making something like this. The meat was expensive and it was for company for Father's Day. It came out excellent and the directions were very detailed which contributed to the success. I sereved it with mashed potatos, green beans and parker house rolls...all family favorites.
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