(Crown) Roast of Pork (South Beach Diet recipe)

I was at the kitchen at work when someone else was reheating his food in the microwave...smelled like pork adobo so I got curious. I told him it smelled like a Filipino pork dish cooked in garlic with vinegar and soy sauce. He said those (except vinegar) were the main ingredients indeed. I asked for the recipe, which I received later in the week (he had to ask his wife for it). This year we have pork cuts in our freezer, as this was the first time we had a pork raised by my MIL and we had slaughtered for our family's consumption. When I tried this recipe, although not using a crown cut (whatever that was), my husband was reminiscing the days he had same pork roasts made by his mom. Needless to say, it was a hit among my sons and I. I just substituted dried basil in place of fresh sage as I did not feel like making a special trip to the grocery store for that.) The recipe called for asking the butcher to trim the fat and french the bones, mainly for presentation purposes, which I did not bother with.)

Ingredients:
2 tbsp plus 2 tsp extra-virgin olive oil
2 garlic cloves, minced
2 tsp crushed dried oregano
1 tbsp crushed dried basil
1/2 tsp freshly ground black pepper
1 (6- to 7-pound) roast of pork
4 celery stalks, cut into 1&1/2-inch pieces
2 medium onions, quartered
2 medium carrots, cut into 1&1/2-inch pieces
1/4 cup plus 2 tbsp water
1/4 red wine

Instructions:

Whisk together 2 tsp of the oil, garlic, oregano, basil, pepper and salt in a small bowl. Rub pork all over with garlic mixture. Cover pork with plastic wrap and refrigerate for 8 hours or overnight.

Position rack in lower third of oven and heat oven to 425 deg F.

Toss celery, onions, and carrots with remaining 2 tbsp oil in a roasting pan; set pork on top. (I actually tossed the veggies in an hour before my "done" time.)

Roast pork for 30 minutes, reduce heat to 350 deg F, and continue roasting, turning pan halfway through, until thermometer inserted in the thickest part of a few of the chops reads 155 to 160 deg F, 1&1/4 to 1&1/2 hours (I actually cooked mine for 3 hours to make sure it is well done, as hubby never likes less cooked meat).

Remove roast from oven. Carefully transfer roast to a platter, loosely cover with foil, and let rest for 20 minutes.

while roast is resting, remove vegetables from pan and discard (I did not discard, although I placed them side by side with the roast). Place roasting pan over lowheat and add water and wine. Bring to a simmer and, using a wooden spoon, scrape browned bits of pork from bottom of the pan. Simmer until you have a flavorful juice, 3-4 minutes (if I remember it right, I added some soy sauce, worcestershire sauce, and salt and pepper to it and kept tasting until I was satsisfied.)

Carve roast into thick chops and serve with pan juices. (The gravy in the last photo in the slideshow is something else I made from leftover ham dish, which my husband also liked a lot. Will post about it later.)