Ultimate Roast Pork | Emeril Lagasse

Nothing impresses quite like a crown roast of pork. You’ll have your guests thinking you spent hours in the kitchen. But little do they know, most of the hard work is done by the butcher. All you do is season it with a flavorful mixture of garlic, herbs, and olive oil and roast it. This crown roast makes a dramatic presentation with little active effort. Who doesn’t love that when they’re entertaining? ULTIMATE ROAST PORK SERVES 8 TO 12 One (10 to 12 pound) crown roast of pork with 16 chops, Frenched and tied 6 tablespoons olive oil 2 tablespoons minced garlic 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons fresh sage, finely chopped 2 teaspoons fresh thyme, finely chopped, stems reserved 1 teaspoon fresh rosemary, finely chopped, stems reserved 1 teaspoon light-brown sugar Bring pork to room temperature for at least one hour before cooking. Adjust oven rack to lower third of the oven and preheat to 300 degrees. In a sm