Bone the pork, separating loin from the bones. Mince garlic and rosemary, adding a pinch of salt and pepper. Rub half of minced herbs between the bone and the meat.
Put crown roast back together and tie the two pieces with kitchen twine. Rub the outside with the remaining herb mixture. Place in a baking dish, season with oil and cook in a preheated 350°F oven for about 1 1/2 hours.
Remove the kitchen twine, slice the meat and serve with its cooking juices.
Good seasonings and the meat's fat make the dish slightly sweet. It can be accompanied by a well-bodied, dry red wine that has good alcohol content and tannins, with hints of cooked fruit and toasty notes that is ready to drink. Chianti Classico Riserva D.O.C.G.
It is recommended that some medium-sized chunks of potatoes be cooked along with the loin. Alternatively, some boiled and coarsely chopped broccoli rabe or red cabbage can be "dragged" through the cooking oil. It should be said that the traditional recipe noted by Artusi foresees adding a few cloves and he recommends that it be cooked on a spit.