1/4 cup kosher salt
2 tablespoons coarsely ground black pepper
1/3 cup fresh garlic, peeled and finely diced
1/2 cup, plus 2 tablespoons olive oil
1/4 cup thyme, leaves removed from stem and coarsely chopped
1/4 cup rosemary, leaves removed from stem and coarsely chopped
2 tablespoons sage, leaves removed from stem and coarsely chopped
2 pounds baby red potatoes, halved
1 pound fresh pearl onions, peeled and halved
1 pork crown roast
Heat oven to 350 degrees. Prepare rub by combining salt, pepper, garlic, 1/2 cup of olive oil and herbs. Mix 2 tablespoons of rub with remaining 2 tablespoons of olive oil and toss with potatoes and onions. Liberally rub all sides of roast with remaining rub, including in between bones. Put any excess rub on top.
Place roast on foil-lined sheet pan and spread potatoes and onions around sides of roast. Cook on center rack of oven for approximately 2 hours and 20 minutes to 2 hours and 35 minutes for a 9-pound roast, or until internal temperature reaches 145 degrees in the middle.
Let rest for 10-15 minutes before cutting away string and slicing between bones. Serve with roasted red potatoes and pearl onions in natural au jus.