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.

Ingredients

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

Method

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.