A standing crown pork roast is made by placing the roast into a baking dish and seasoning it with herbs and spices. To help the crown hold the desired shape, a small heatproof bowl or balls of foil are placed into the center of the crown. Traditionally, the crown pork roast has a stuffing cooked inside of the crown during the last hour of roasting. The stuffing is placed in a bowl for serving.
Preheat the oven to 325 degrees Fahrenheit. In a small bowl, create a pork rub with 2 teaspoons of salt, 1 teaspoon of pepper, 1 teaspoon of dried thyme and 1 teaspoon of dried sage. Rub the mixture over the pork roast, inside and outside of the crown. Place the crown roast into baking pan, on a rack, with the bone ends up. Cover the bones with foil to prevent burning. Insert a meat thermometer, and place a bowl or foil into the center of the crown. Roast for 2 1/2 to 3 1/2 hours or until the meat thermometer reads 165 degrees Fahrenheit.
If making a stuffing, place the stuffing into the crown for the last hour of baking. Bake the stuffing covered with foil for the first 30 minutes.
After the crown roast has finished baking, remove it from the oven and tent it with foil until the temperature reaches 170 degrees Fahrenheit, about 15 to 20 minutes. Remove foil, and serve.