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.

Martha Stewart Living, December 2004


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.