Crown Roast of Pork with Rosemary
- 1 crown roast of pork with 12 ribs, 7 to 8 lb.
- 3/4 cup dry white wine
- 3 Tbs. firmly packed light brown sugar
- 3 Tbs. olive oil
- 1/2 cup Dijon mustard
- 2 Tbs. chopped fresh rosemary
- 2 large garlic cloves, chopped
- Salt and freshly ground pepper, to taste
- 1/4 cup heavy cream
In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.
Preheat an oven to 400°F.
Scrape the excess marinade off the roast and add it to the saucepan. Season the roast with salt and pepper.
Roast for 30 minutes. Reduce the oven temperature to 350°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, about 1 1/2 hours more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.