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Epicurious
Gourmet

Crown Roast of Pork with Onion and Bread-Crumb Stuffing

4.7

(85)

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

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