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

See Related Recipes and Cooking Tips

39 Timeless ‘Gourmet’ Recipes for Your Holiday Table
This list is full of reader favorites and perennial hits.

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Recipe notes

39 Timeless ‘Gourmet’ Recipes for Your Holiday Table