|2 T. brown sugar
1 T. freshly grated lemon peel
1/4 t. ground nutmeg
3 T. chopped fresh rosemary leaves
2 T. chopped fresh thyme leaves
1 (10-lb) pork crown roast, trimmed
8 oz. bacon, chopped
2 med. red onions, finely chopped
4 stalks celery, finely chopped
2 pears, peeled, cored and chopped
1/2 c. dried tart cherries
2 cloves garlic, chopped
10 c. 1/2-in. cubes country white bread, toasted
2 c. turkey or chicken broth
|1. In med. bowl, w. fingers, rub together sugar, lemon peel, nutmeg, 1 T. salt, 2 t. pepper, 2 T. rosemary, and 1 T. thyme until well combined and fragrant; rub all over pork. Place pork on platter and wrap loosely in plastic wrap. Refrigerate at least 4 hours or up to 24 hrs.
2. Arrange oven rack on bottom rung (layer) in oven. Preheat oven to 425F. Arrange pork, rib side down on rack fitted into foil-lined lg. roasting pan. Roast 45 min.
3. Meanwhile, in 12-in. skillet, cook bacon on med-high 8 min. or until browned and crisp, stirring occasionally. With slotted spoon, transfer bacon to paper-towel-lined plate. Reduce heat to med.
4. To same skillet, add onions, celery, pears, cherries, garlic, 1/4 t. pepper, and remaining 1 T. rosemary and 1 T. thyme. Cook 8 to 10 min. or until vegetables begin to soften, stirring and scraping up browned bits. Transfer to very large bowl along w. bread, broth, and cooked bacon; toss until well combined. Transfer all but 4 c. stuffing to 3-qt. baking dish.
5. After pork has roasted 45 min., remove from oven and turn pork rib side up on rack. Reduce oven temperature to 350F. Place 4 c. reserved stuffing into center cavity of pork. Return pork to oven. Roast another 1 hr. 30 min. or until pork is cooked through (145F). Remove from oven. Cover loosely w. foil. Let rest at least 20 min. before slicing.
6. While pork rests, increase oven temp. to 400F. Bake stuffing in baking dish 20 min. or until top is golden brown. Serve pork w. stuffing. Garnish pork w. pear slices and parsley leaves.