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

For roast

• 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

For sauce

• 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

• Special equipment: an instant-read thermometer

Description

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...

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