Ingredients
The following ingredients have 4 Servings
- 1 9-10 pound pork crown roast (tied into a circle (ask your butcher to do this for you))
- 1/2 cup extra virgin olive oil
- 1/2 cup kosher salt
- 3 tablespoons whole white peppercorns (coarsely ground )
- 1/2 cup garlic (finely minced)
- 1/3 cup fresh thyme (chopped)
- 1/3 cup fresh rosemary (chopped)
- 3 tablespoons fresh sage * (chopped)
- 3 tablespoons fresh parsley (chopped)
- 2 pounds fingerling potatoes (scrubbed)
- 1 pound pearl onions (peeled)
Instruction
- Preheat oven to 450 degrees.
- Prepare rub for pork crown roast by combining Kosher salt through parsley in a bowl. You can even take it for a few pulses in the food processor to get a really fine mix that will stick well to the roast.
- Place roast into a roasting pan and massage well with 1/2 cup extra virgin olive oil. Add rub mixture, making sure all the nooks and crannies are covered.
- Place into the oven for 15 minutes before reducing temperture to 350 degrees. Cook for 2 hours.
- Remove and add fingerling potatoes and onions, tossing in the natural au jus and spices in the bottom of the roasting pan. Return to the oven for 30-45 minutes or until pork crown roast reaches an internal temperture of 145 degrees. Cooking time will vary based on the size of your roast.
- Remove and allow to rest for 20 minutes before removing string and transferring pork crown roast, potatoes and onions to a serving platter.
- If you've tried this recipe, come back and let us know how it was!