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We are going to serve this Christmas day and have never done one before. Do you have some herb recommendations I could use? I intend to brind the beast for at least 2 days. And I am wondering what I do to ensure that there is a crisp crust?
thanks…
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One Response for "Crown Roast of Pork"
Sage is one of my favorite herbs with pork and rosemary is also delicious. Garlic is another great addition. As for cooking, I’d start it in a 425 degree oven for 15 minutes, then reduce the heat to 325 and cook it until it reaches and internal temperature of 140 degrees,
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