Italian-Herbed Crown Roast of Pork

Ingredients

• * 1 16-rib crown roast of pork (about 8 lb.)

• * 2 Tbsp. Italian seasoning

• * salt and pepper, to taste

• * 3 c. chicken broth

• * 1 c. dry red wine, preferably Italian

• * 4 Tbsp. unsalted butter, cut into 4-6 pieces

• * 2 Tbsp. cornstarch, dissolved in 2 Tbsp. cold water

Directions

1.  Preheat oven to 350F.

2. Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper.

3. Roast until internal temperature reaches 145F (check towards interior of crown), about 2 1/4 hr. (about 18 min. per lb.). Transfer pork to a cutting board and let rest 20 min.

4.  Meanwhile, drain roasting pan and discard liquids; place pan on stove top over medium-high heat. Add broth and wine. Bring to boil; cook, scraping up browned bits, until liquid reduces to 2 c., about 12 mins.

5. Reduce to simmer; add butter, stirring until butter melts. Whisk in cornstarch mixture; cook until sauce thickens, just a few seconds. Remove from heat; whisk until smooth. Strain if you like; season with salt and pepper.

6.  Slice the roast. Serve with the pan sauce on the side.

* Serving is 1 rib/chop and pan sauce.

* Feel free to change up the pan sauce by using white wine instead of red. You can also swap the Italian herbs for your favorite dried herb blend.