Instructions

1. Preheat the oven to 350 degrees Fahrenheit, making sure that the rack is in the center.

2. Pour apple jam into a small saucepan. You will need enough to cover the top of the crown roast plus a little extra. Add a bit of lemon juice or brandy to cut the sweetness a little. Salt and pepper to taste and let the mixture warm over very low heat. It will reduce and thicken as it simmers.

3. Rinse your crown roast in cool water and pat it thoroughly dry with paper towels. Pour a healthy dollop of olive oil into a small bowl. You’ll need just enough to cover the entire crown roast in a thin layer.

4. Add a generous amount of coarse salt and cracked pepper to the olive oil. Increase the flavor profile by adding herbes de Provence or a mixture of cinnamon and sage, if you like. Mix the seasonings and olive oil into a thick paste.

5. Massage the olive oil paste gently into the meat. Cover every side. Wash your hands thoroughly before touching anything else as you proceed.

6. Spray a light coating of nonstick cooking spray onto a roasting pan and its rack to keep the pork roast from sticking.

7. Place the pork roast fat-side-up on the roasting rack, fitting the bones through the spaces in the rack. If they won’t fit, make a nest of aluminum foil to support the roast.

8. Pour the apple glaze over the crown roast, just barely covering the center.

9. Roast the pork until an instant-read thermometer reads at least 145 F inserted into the meat at its thickest point, or in several places. The roasting can take as long as three hours.

10. Remove the roast from the rack and place it bones up on a cutting board or platter. Brush a thin layer of the reserved apple jam glaze over the top.

11. Cover the roast loosely with aluminum foil and let it rest for 15 to 20 minutes.