A Crown Roast for Every Appetite In this week's video and column, I share a recipe for an herbed crown roast of pork scented with fennel, garlic, lemon, and rosemary. The combination of flavors isn't random; I borrowed it from a classic Tuscan porchetta. But there are many other seasoning possibilities here if fennel isn't your thing. Here are some ideas. Garlic, by the way, is a given unless noted otherwise. Orange zest, chili flakes, and sage - Cumin, coriander, and thyme - Scallions, ginger root, soy sauce - Marmalade, mustard, shallot (no garlic here)