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1
Preheat the oven to 450 degrees F.
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2
For the pork: In a small bowl, combine the garlic, rosemary, sage and crushed red pepper with 1/2 cup olive oil. Sprinkle the pork generously with salt and brush both sides with the olive oil herb paste.
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3
Stand the pork rack up and curl it around so that the two ends meet; be sure that the thick meaty part of the pork is on the inside. Secure the roast by tying it twice around the outside of the roast with twine.
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4
Place the pork in a large roasting pan fitted with a pizza pan tray and stuff the center of the pork with the Pear and Chestnut Stuffing. (There will be leftover stuffing. Place the leftover stuffing in a baking dish and cook for 35 minutes at 350 degrees F.)
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5
For the pan sauce: Place the garlic and diced veggies around the pork. Add half the chicken stock, the wine and bay leaves to the pan. Sprinkle everything with salt.
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6
Cover the pork bones with aluminum foil to prevent the bones from burning. Place the pork in the oven. Roast until the pork is starting to brown, about 30 minutes.
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7
Turn the oven down to 325 degrees F.
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8
Roast the pork for 2 1/2 more hours, basting the pork occasionally. Rotate the pork a couple of times during the cooking time. If the liquid level reduces, replace it with the remaining stock.
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9
When the pork is cooked to the proper doneness - an instant-read thermometer should read 140 to 145 degrees F - remove it from the oven. Carefully transfer the pork to a serving platter and cover it loosely with aluminum foil. Let the pork rest for 20 to 25 minutes.
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10
Bring the pan juices to a boil. Taste and re-season if needed. Blend the veggies if desired to create a smoother sauce. I also like to leave them in.
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11
To serve: Remove the twine. Scoop out the stuffing and cut the pork in between the bones to create chops. Top with pan sauce.
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12
Read more at: http://www.foodnetwork.com/recipes/anne-burrell/crown-roast-of-pork-recipe/index.html?oc=linkback
