Crown Roast of Pork with Rosemary

Set the roast on a flat rack in a large roasting pan.

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.