Crown Roast of Pork With Wild Rice Stuffing

1. Preheat oven and cut pork between chops:

   Preheat oven to 425 degrees. Place racks on a work surface. Using a sharp knife, cut a third of the way through the meat between every two rib chops. (This will help the roast bend and stand upright.)

2. Tie racks together:

   Using a trussing needle and cotton kitchen twine, tie the ends of one rack to the ends of the second rack, being sure that the meat side of each rack faces outward. Tie a second piece of twine around the crown directly below the rib bones. Season with salt and pepper; let stand at room temperature for 30 minutes.

3. Make herb mixture and rub on meat:

   In a small bowl, combine olive oil, zest, garlic, parsley, and sage; rub herb mixture evenly over meat. Transfer roast to a flat rack placed in a large heavy-duty roasting pan.

4. Roast:

   Roast for 15 minutes then reduce heat to 375°F and continue roasting, rotating halfway through, until meat is well browned and an instant-read thermometer registers 140 to 150°F, about 2 hours 15 minutes.

   Use a meat thermometer to check the temperature: Insert thermometer into meaty center of crown, avoiding any bone. Take several readings to ensure roast is cooked all over.

5. Let meat rest, then serve:

   Remove from oven; let stand 20 minutes on the rack before transferring it to a serving platter. Remove twine and fill with cooked Wild Rice Stuffing. Garnish with rosemary and plums.

Other Pork Roast Recipes to Try:

• Crown Roast of Pork With Chestnut-Rye Stuffing
• Crown Roast
• Herb-Stuffed Pork Roast With Mustard Gravy
• Pancetta-Wrapped Pork Roast
• Pork Rib Roast With Apples, Fennel, and Potatoes