crown roast of pork
1 6-10 pound crown roast of pork, prepared by your friendly neighborhood butcher
1 C chopped dried apricot
1 C dried cranberry
¼ C whole roasted garlic cloves
1 ½ T fresh rosemary, chopped
1 C Roquefort or camembert cheese
sea salt and fresh cracked pepper
butcher’s twine
Preheat oven to 350
Unroll pork roast, flatten by hand or lightly with meat mallet, rub with olive oil. Season with fresh rosemary and salt, pepper to taste. Top with layers of cranberry, apricot and sliced roasted garlic. Sprinkle cheese over the top. Roll roast and tie with twine. Add salt, pepper, and olive oil to outside. Place in roasting pan. Bake uncovered until almost golden brown, approximately 35-50 minutes. Cover and finish roasting for additional 50-60 minutes or internal temperature reaches 150 degrees. Let rest at least 10 minutes before carving.
