1 small crown pork roast (6 pounds) 4 garlic cloves, thinly sliced 3 tablespoons mixed chopped herbs, such as parsley, marjoram, basil, thyme and savory salt and pepper 2 tablespoons olive oil
To prepare the roast: Preheat oven to 400 degrees. Make slits in the roast and stuff with slices of garlic. Mix the herbs with salt and pepper and stuff into slits in the pork. Rub the pork with oil and cover the tips of the bones with foil. Place in a shallow roasting pan or baking dish and put in the oven. After 10 minutes, reduce heat to 325 degrees. Calculate the cooking time by mutiplying 25 minutes per pound. The roast is done when a meat thermometer registers 160 to 170 degrees. Remove the roast from the oven and allow it to rest before carving. Discard aluminum foil and place paper frills on the ends of the tips. Carve between the bones for serving.