Crown Roast Of Pork With Onion And Bread-Crumb Stuffing

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1233
FAT
153%
CHOL
206%
SOD
138%

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Ingredients for 10 servings

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 1/2 cups reduced-sodium chicken broth

2 teaspoons cornstarch, dissolved in 2 tablespoons water

2 tablespoons cold unsalted butter

Special equipment: an instant-read thermometer

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