The New York Times'
Melissa Clark demonstrates a perfect main course for Christmas dinner -- a crown pork roast. Melissa says it's expensive, so it's perfect for that special occasion. The crown roast is a pork loin which has been trimmed, with the bones left on. The butcher will cut it properly for you, then tie string around it to get it to stand up like a crown in roasting pan. Most people roast the meat with the bones up and put little paper hats on the bones to keep them from getting black. Melissa prefers to roast the meet bones down, so that the fat on the top gets brown. She prepares an herb and olive oil paste, covers the meat with it and then puts it in the oven to roast. Take a look:
You can find Melissa's recipe for Crown Roast of Pork with Fennel and Lemon here