Pork Crown Roast

Ingredients

• 1 medium bunch fresh rosemary
• 6 cloves garlic
• 2 medium navel oranges
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1 (8- to 10-pound) crown roast of pork (bones frenched, chine bones removed, excess fat trimmed, and roast tied into a crown; see Recipe Note)
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper

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