Ingredients:

• 1 Ontario pork crown roast (about 7 lb/3.5 kg)
• 3 tbsp (45 mL) extra virgin olive oil
• 2 tbsp (30 mL) each chopped fresh parsley and sage
• 1 tbsp (15 mL) chopped fresh thyme
• 3 cloves garlic, minced
• 1/2 tsp (2 mL) each salt and pepper

Barley Stuffing:

• 1 tbsp (15 mL) extra virgin olive oil
• 1 onion, chopped
• 1 each carrot and celery stalk, chopped
• Half a large red bell pepper, chopped
• 2/3 cup (150 mL) barley
• 1 1/2 cups (375 mL) vegetable broth
• 2 tbsp (30 mL) chopped fresh mint

Cooking Instructions:

1. Wrap bone ends of roast with foil and place on a rack in a roasting pan.
2. In a small bowl, stir together oil, parsley, sage, thyme and garlic. Sprinkle roast with salt and pepper. Spread herb mixture all over roast.
3. Roast in 375ºF (190ºC) oven for 1 hour.
4. Barley Stuffing: Meanwhile, in a saucepan, heat oil over medium heat and cook onion, carrot, celery and pepper for about 5 minutes or until softened. Stir in barley to coat. Add broth and bring to a boil. Reduce heat; cover and simmer for about 25 minutes or until barley is tender but firm.
5. Remove roast from oven and fill the centre with barley mixture. Cover lightly with foil. Return to oven and roast for about 1 hour or until meat thermometer registers 155ºF (68ºC) when insert- ed in the meat. Let stand for 10 minutes or until meat thermometer registers 160ºF (71ºC).
6. Spoon out stuffing into serving bowl and stir in mint. Slice roast between bones to serve and top with a spoonful of barley and any juices from the pan if desired.

Tip: Be sure to order your crown roast from the butcher, because it is not a common roast the butcher will need the heads up to prepare it for you.

With the loin being thick and juicy a light sprinkle of salt on each serving will bring out all the other flavours when serving.