Bring the roast to room temperature by removing it from the refrigerator 1 hour before cooking.
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl. Set aside.
Position the rack in the lower third of the oven and preheat to 450°F.
Season the cavity of the pork with salt and pepper and stuff with the halved garlic, sprigs of rosemary and thyme and the orange. Shield the ends of the ribs with small pieces of aluminum foil to prevent burning.
Place the pork on a rack in a roasting pan and using your hands, coat all the outer surfaces of the meat with the prepared rub.
Pour 1/2-inch of water in the bottom of the pan and place the pork in the oven. The water adds moisture to the oven's heat and helps to keep spattering to a minimum during the first few minutes of roasting at high heat.
Roast for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F. The total cooking time should be around 1-3/4 to 2 hours for an 8 to 9-pound roast. Rotate the pan in the oven about midway through roasting for even browning. If the water has evaporated by the time you turn the pan, feel free to add some more.
Once the roast is done, tent it loosely with foil and allow it to rest for 20 minutes.
Carve by slicing between the rib bones to separate into individual chops.
Tips for Making This Recipe
Variation: Crown Roast of Pork with Brandied Cherry Sauce
We've also served a crown roast of pork with an easy and delicious Brandied Cherry Sauce. You can still use the same rub on the roast with a couple of minor adjustments.
Cut the garlic quantity back to 1 teaspoon.
Eliminate the orange zest and replace the 1/2 orange in the cavity with 1/2 of a small onion.