- Preheat oven to 400 F. degrees.
- Put oven rack in lower third of oven.
- Stir together sage, marjoram, salt, and pepper in a small bowl, then rub over outside and bottom of roast. Place roast with ribs standing upside down in a roasting pan with V rack. Coat roast with melted butter. Add chicken broth to pan.
- Bake roast in lower third of oven after 30 minutes of baking, add additional broth or water to pan if pan becomes dry. Turn down oven to 300 F. and continue baking for 2- 1/2 hours.
- Insert thermometer 2 inches into center of meat (do not touch bones) to check internal temperature. When roast registers 155 F the roast is done. ( Video said 140 degrees.. I meant 155)
- Roast will take about 2 1/2 hours. Allow roast to rest 25-30 minutes before carving.
- Transfer roast to serving platter, tent with foil until ready to serve.
- Add paper frills to bones and roasted new potatoes to center of crown roast if desired right before serving.
- Serve gravy as a side.
Baking New Potatoes: Toss potatoes with olive oil, salt, rosemary in a zip lock bag to coat potatoes. Place potatoes on baking sheet, bake 45-60 minutes or until done.
In large saucepan, transfer pan juices from roasting pan without the fat. Add chicken broth. Bring to a simmer. Mix cornstarch and cold water in small cup to blend, add to simmering broth, add kitchen bouquet, spices and butter. Season with additional salt and pepper if needed. Stir until creamy and smooth.
- Bake new potatoes at the 1-1/2 hour roasting time of pork. Potatoes take 45 -60 minutes to bake.
- Using an instant read thermometer will be very helpful to you if you have one.
- You can mix herbs/spices or rub together about 2 hours prior to baking as well as rub onto roast. Chill covered in refrigerator until baking time.
- Allow roast to stand at room temperature for at least 30 minutes before baking.
Garnish with fresh kale leaves, cherry tomatoes around the base of the roast if desired.
To Make Paper Frills:
- For each Frill, cut 8 x 4″ rectangle form sheet of white paper with scissors. Fold each rectangle in half lengthwise, fold in half again.
- Unfold the last fold to show crease.
- Make cuts close together along remaining folded edge with scissors, cut just to crease. Make cuts along entire length of rectangle.
- Unfold paper, turn over and fold in half lengthwise.
- Roll uncut edge of paper around index finger, allowing enough space for meat bone.
- Secure end of frill with tape.
- Place on ends of bones right before serving.
Frill instructions by Miscellaneous Garnishes. 1994