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1
Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
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2
In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic.
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3
Add oil, about 1 cup, and combine with pestle.
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4
Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps.
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5
Rub the pork all over with the herb mixture.
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6
With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape.
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7
*Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
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8
Place in a roasting pan.
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9
Add the scraps into the bottom of the pan alongside the roast.
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10
This will help add flavor to your sauce.
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11
Set aside to bring the pork to room temperature prior to cooking.
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12
Fill the cavity with Apple Pecan Stuffing.
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13
Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done.
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14
About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust.
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15
Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting.
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16
Serve with Apple Pecan Stuffing and Gravy.
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17
Garnish with watercress, if desired.
