CROWN ROAST PORK

1 8-10lb crown roast of pork

1 tblsp. salt

1 tblsp. pepper

1 tblsp. granulated garlic

1 tblsp. whole leaf thyme

1 tblsp. granulated sugar

1 tblsp. paprika

1tsp. allspice

2 cups Merlot wine reduced to one cup

2 cups brown gravy

Combine the seasonings into a bowl and mix well.  Rub the seasoning into the crown roast gently.  Preheat the oven to 400 degrees.  Add the roast to a pan with a baking rack inserted under the roast to catch the drippings.  Place the roast in the oven and bake for thirty minutes.  Turn the oven down to 325 degrees for one hour more.  Meanwhile reduce the wine and the gravy.  Simmer for 4-5 minutes and remove from heat.  Stuffing is traditionally used to accompany this dish.  It can be made ahead and stuffed into the center of the roast after it has been transferred to a serving platter.  Be sure to ask for paper chop holders to cover the bones and complete your presentation.