Ingredients
1 6-10 lb Copperwood Pork crown roast, tied
1/2 cup pesto
1/2 cup olive oil
1 tbsp paprika
1 tbsp coriander
1 tbsp fresh cracked black pepper
1 tbsp salt

Roasted Vegetables
2 ears sweet corn
1 zucchini
1 bell pepper
1 onion

Preparation
Remove crown roast from packaging
With a filet knife rub the rib tips and remove any excess meat and fat left on the bone
Season generously with the salt pepper paprika and coriander
After dry seasoning has been applied rub generously with half of the pesto
Use half of the olive oil to baste the roast
Let sit and marinate for at least 2 hours

Roasted vegetable prep
Cut corn into manageable pieces
Cube Zucchini
Large dice onion and bell pepper
Place veggies in a mixing bowl
Apply all seasoning used on crown roast to the vegetables
Toss gently until seasoning is evenly distributed

Roasting
Preheat oven to 350 degrees F
On a greased baking sheet place marinated crown roast
Surround roast with seasoned vegetables
Place in oven for approximately 1 hour, test vegetables for readiness and remove if cooked
Place roast back in oven and bake an additional hour or until internal temperature at its thickest point reaches 160 deg F
Remove from oven place on platter and garnish with roasted vegetables