Categories: Pork, main dish

Ingredients

• 2 Tbsp. brown sugar
• 1 Tbsp. fleshly grated lemon peel
• 1/4 tsp. ground nutmeg
• 3 Tbsp. chopped fresh rosemary leaves
• 3 Tbsp. chopped fresh thyme leaves
• 1 (10 Lb.) pork crown roast, trimmed
• 8 oz. bacon, chopped
• 2 med. red onions, finely chopped
• 4 stalks celery, finely chopped
• 2 pears, peeled, cored, and chopped
• 1/2 cup dried tart cherries
• 2 cloes garlic, chopped
• 10 cups 1/2-inch cubes country white bread, toasted
• 2 cups turkey or chicken broth

Directions

1. In medium bowl, with fingers, rub together sugar, lemon peel, nutmeg, 1 Tbsp. salt, 2 tsp. pepper, 2 Tbsp. rosemary, and 1 Tbsp. thyme until well combined and fragrant; rub all over pork. Place pork on platter and wrap loosely in plastic wrap. Refrigerate at least 4 hours or up to 24 hours.

2. Arrange oven rack on bottom rung in oven. Preheat oven to 425 degrees.

3. Arrange pork, rib side down, on rack fitted into foil-lined large roasting pan. Roast 45 minutes.

4. Meanwhile, in 12-inch skillet, cook bacon on medium-high 8 minute or until browned and crisp, stirring occasionally. with slotted spoon, transfer bacon to paper towel lined plate. Reduce heat to medium. To same skillet, add onions, celery, pears, cherries, garlic, 1/4 tsp. pepper, and remaining 1 Tbsp. rosemary and 1 Tbsp. thyme. Cook 8 to 10 minutes or until vegetables begin to soften, stirring and scraping up brown bits. Transfer to ery large bowl along with bread, broth and cooked bacon; toss until well combined. Transfer all but 4 cups stuffing to 3 quart baking dish.

5. After pork has roasted 45 minutes, remove form oven and turn pork rib side up on rack. Reduce oven temperature to 350 degrees. Place 4 cups reserved stuffing into center cavity of pork. Return pork to oven. Roast another 1 hour3o minutes or until pork is cooked through (145 degrees). Remove from oven. Cover loosely with foil. let rest at least 20 minutes before slicing.

6. While pork rests, increase oven temperature to 400 degrees. Bake stuffing in baking dish 20 minutes or until top is golden brown. Serve pork with stuffing. Garnish pork with pear slices and parsley leaves.

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