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Crown Roast of Pork

 



 

The secret to this herb-crusted roast is a good searing to start with. Then it’s slowly roasted to perfection. Be sure to cover and rest the meat so it reaches a safe finished temperature of 160ºF.

For the rub:

10 garlic cloves
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
 
1 crown roast of pork, 7 to 8 pounds, tied in a circle


To make the rub: Press the garlic cloves through a garlic press into a small bowl. Add the rosemary, sage, salt, and pepper and blend with a fork.

Spread the rub all over the roast and in the crevices. Let stand at room temperature one hour before grilling.

Grill the roast, over Indirect High heat for 30 minutes. Then, reduce the grill temperature and continue grilling over Indirect Medium heat until the internal temperature reaches 145°F, about 2-1/2 hours longer. Remove from the grill, lightly cover with foil and let rest 20 minutes before carving.

Cut and remove string from the roast and slice the roast between the rib bones. Serve with grilled seasonal vegetables.

Makes 8 servings.