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An elegant crown roast of pork with exposed rib bones is a high protein, stunning family holiday centerpiece. This show-stopping roast impresses guests with both presentation and flavor.
Preheat your oven to 475°F (245°C). Pat the pork roast dry with paper towels and allow it to rest at room temperature for 45 minutes; this ensures even cooking.
In a small bowl, mix together olive oil, minced garlic, finely chopped rosemary, thyme, kosher salt, black pepper, zest of 1 lemon, and Dijon mustard to make a paste.
Rub the seasoning paste thoroughly over the entire crown of pork, making sure to work it into the crevices between the bones for deep flavor infusion.
Place the seasoned pork roast on a sturdy roasting rack in a large roasting pan, bone tips up. Roast at high heat (475°F) for 20 minutes to sear and lock in juices.
Reduce the oven temperature to 325°F (165°C), cover bones with foil to prevent burning, and continue roasting for 2.5–3 hours, basting occasionally, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
Remove from the oven, tent with foil, and let the roast rest for 20–30 minutes before carving to allow juices to redistribute for optimum moistness.
