Crown Roast of Pork

We usually have prime rib on Christmas but this year I wanted to return to my husband's Norwegian roots and serve a pork roast. I chose a crown roast because it is the easiest to carve and serve. Outside of the up front prep, the oven does the majority of the work.

Serves 8-12

6-8 pound crown roast of pork
7 cloves garlic
2 fennel bulbs, sliced
3 carrots, peeled and chopped into chunks
1 large onion, peeled and sliced
3 stalks of celery, cut into chunks
1 bay leaf
4 sprigs of fresh thyme
1/3 cup extra virgin olive oil
salt and pepper
2 tsp dry thyme
2 cups chicken stock

Preheat the oven to 450. Scatter the onion, carrots, fennel, celery, thyme sprigs, bay leaf and 4 cloves of garlic over the bottom of a large roasting pan.Toss them with a small amount of olive oil, salt and pepper. Place the roasting rack over the veggies and put the roast on the rack. Grate the remaining garlic into the olive oil and brush it over the roast both inside and out. Sprinkle liberally with salt and pepper. Finish the dried thyme. Cap the top of each rib bone with a bit of foil to prevent burning. Place the roast in the middle of your preheated oven for 20 minutes. Turn the heat down to 350. Continue roasting about 20 minutes per pound until the roast reaches an internal temp of 140. The last 30 minutes of roasting time, add the chicken stock to the bottom of the pan and finish the roast. This will help deglaze the pan for you.
Remove the roast from the oven and immediately cover it with foil. Let it rest for about 20 minutes. Remove the roast from the pan. Remove the foil caps. Cut the string that is holding the roast together and discard. Using a sharp knife, cut the roast apart. Slicing between the ribs. Make the gravy.

2 cups chicken stock
3/4 cup dry sherry or white wine
2 tsp cider vinegar
1/2 tsp sugar
pan drippings
3 tbsp corn starch mixed in a half cup of cold water

Strain the veggies and fat from the pan drippings. Place the drippings in a sauce pot. Add the sherry or wine, vinegar and sugar. Bring it to a boil, adjusting seasoning if necessary. Add the corn starch mixture, stirring constantly. Let the gravy return to a boil to allow it to thicken. Serve