Servings: 16
Prep Time: 10 Min
Cook Time: 2 Hr. 45 Min.

+ 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

1. Preheat oven to 350°F. Place the pork in a shallow roasting pan. Sprinkle with the herb blend and generously season with salt and pepper. Roast until internal temperature reaches 145°F (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.
2. Meanwhile, drain roasting pan and discard liquids; place pan on stovetop 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. 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.
3. 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.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com

Calories: 370;   Total Fat: 15g;   Saturated Fat: 5g;   Cholesterol: 125mg;   Total Carbs: 3g;   Protein: 61g;   Sodium: 320mg;