Recipes Ingredients Meat & Poultry Pork Recipes Crown Roast of Pork Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 24, 2022 Print Rate It Share Share Tweet Pin Email Servings: 12 Just as impressive as crown roast of lamb, this pork roast is heartier, easier to prepare, and significantly less expensive—but still a sight to behold. Ingredients 1 large loaf rustic bread, trimmed of crust and torn into pieces (8 cups) 6 tablespoons unsalted butter 2 cups coarsely chopped onions ¼ cup minced garlic 12 ounces pancetta, cut into small strips 1 ½ cups coarsely chopped prunes 1 ½ cups pine nuts, toasted 3 tablespoons finely chopped fresh rosemary, plus sprigs (optional) for garnish 1 cup homemade or low-sodium store-bought chicken stock 1 cup dry white wine Coarse salt and freshly ground pepper 1 crown roast of pork (8 to 10 pounds), frenched 10 Seckel pears, for garnish (optional) 10 lady apples, for garnish (optional) Directions Preheat oven to 350 degrees. Spread out bread pieces on a rimmed baking sheet. Bake until lightly toasted, about 25 minutes. Remove. Raise oven temperature to 400 degrees. While bread toasts, melt butter in a large saute pan over medium-low heat. Add onions and garlic; cook, stirring occasionally, until softened and translucent, about 10 minutes. Add pancetta. Raise heat to medium-high; cook, stirring, until browned, about 5 minutes. Remove pan from heat. Stir in prunes, pine nuts, and 1 tablespoon rosemary. Transfer to a large bowl. Let cool completely. Stir reserved bread, the stock, and wine into onion mixture. Season with salt and pepper, and set aside. Rub pork all over with salt, pepper, and remaining 2 tablespoons rosemary. Transfer to a roasting pan. Loosely fill cavity with stuffing. Transfer remaining stuffing to a 9-by-13-inch baking dish. Cover pork with foil. Roast until thickest part of pork (avoiding bones) registers 160 degrees, about 2 hours. While pork roasts: Bake stuffing, uncovered, until heated through and crisp, about 45 minutes. If desired, roast pears and apples in another 9-by-13-inch baking dish until soft and apples burst, 35 to 40 minutes. Let pork stand 20 minutes. Garnish with pears, apples, and rosemary sprigs, if desired. Serve with stuffing. Cook's Notes The hollow in the crown of the roast is filled with a fragrant fruit-and-herb bread stuffing. Rate it Print