Name: Crown Roast of Pork with Onion and Bread-Crumb Stuffing
Cook time: 1 1/2 hr
Total time: 4 1/4 hr
Yield: Makes 10 to 12 servings
Ingredients: 2 lb onions, finely chopped (6 cups); 2 1/2 teaspoons salt; 1 1/2 sticks (3/4 cup) unsalted butter; 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh marjoram; 1 teaspoon black pepper; 1 1/2 tablespoons cider vinegar; 1/2 cup dry white wine; 1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor; 3/4 lb ground pork (usually comes with crown roast, see below); 1 cup finely chopped celery; 1 teaspoon finely chopped fresh sage; 1 teaspoon finely chopped fresh marjoram or thyme; 2 teaspoons salt; 1/2 teaspoon black pepper; 1 (9- to 10-lb) crown roast of pork, rib ends frenched (ground pork reserved for stuffing, above); 1 1/2 cups water; 1/2 cup dry white wine; 1 1/2 cups reduced-sodium chicken broth; 2 teaspoons cornstarch, dissolved in 2 tablespoons water; 2 tablespoons cold unsalted butter; an instant-read thermometer

A Crown Roast of Pork with Onion and BreadCrumb Stuffing on a table.

Photo by Martyn Thompson

Nothing is more majestic than this regal cut of meat — and nothing makes your house smell better while it roasts. Here, pork's natural sweetness is coaxed forward by the herbs and onions in the stuffing. And the crispy, savory bones are a delightful bonus. You will have to special-order this cut of meat (the rib portions of the loins are joined to form a circle) from your butcher.

Cooks' notes:

Stuffing can be made 1 day ahead and chilled, covered.
Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting

Recipe notes

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