INGREDIENTS
3/4 tsp
black pepper
3 tbsp
extra virgin olive oil
1 tsp
fresh rosemary
1 tsp
fresh sage
2 tsp
fresh thyme leaves
1 tbsp
garlic
4 cloves
garlic
1 tsp
kosher salt
1 small
orange
1 tsp
orange zest
8 lb
pork crown roast
8 servings
salt and pepper
1 sprig
thyme