Emeril's Crown Roast of Pork

1 (6 to 10-pound) crown roast of pork (5 pound roast is about 10 to 12 chops, serving 6)
2 tablespoons olive oil
2 tablespoons minced garlic
Salt and freshly ground black pepper
4 tablespoons chopped sage
2 tablespoons chopped thyme
1 1/4 cups dry white wine

Preheat oven to 350 degrees F.

Place the roast on a rack in a shallow roasting pan. Rub all over with the olive oil and the garlic and season generously with salt and pepper. Sprinkle with fresh herbs and bake for 1 1/2 to 2 hours, basting frequently with wine, until a meat thermometer reads 150 degrees to 160 degrees F. (20 to 22 minutes per pound).

Remove from oven and let rest at least 10 minutes before carving. Serve with Merliton Stuffing and Homemade Applesauce.