Remove pork from fridge for at least 30 minutes before cooking to allow to come to room temperature.

Meanwhile, whisk together 2 tbsp olive oil, herbs, garlic, orange zest, salt, and pepper. Set aside.

Preheat oven to 425 F.

Slice fennel and shallot into ½ inch wedges. Place in a large roasting pan, drizzle with olive oil, and season with salt and pepper. Spread in an even layer on the bottom of the pan.

Rub pork all over with the herb-oil mixture, including the bottom and inside of the crown. Nestle on top of the fennel and shallot.

Use small pieces of tinfoil to cover the exposed bones at the top of the roast.

Transfer the pork to the oven and roast for 30 minutes. Lower heat to 375 F, and continue to cook, until pork is golden on the outside, and reaches an internal temperature of 145 F, about 1 ½ to 2 hours. Add a splash of broth or wine to the pan if the veggies are looking dry.

Remove from oven, tent with foil, and allow to rest for 30 minutes.

While the pork rests, add orange juice and sugar to a medium saucepan. Heat, stirring constantly, until sugar is dissolved. Add cranberries and cook, stirring occasionally, until cranberries start to pop, 8-10 minutes.

Slice crown roast between bones and serve with orange-cranberry relish. Enjoy!