Crown Roast of Pork

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Pork: 

4 cloves garlic, smashed and finely chopped

1 bunch fresh rosemary, picked and finely chopped 

1 bunch fresh sage, picked and finely chopped

1/2 teaspoon crushed red pepper

1/2 cup extra-virgin olive oil

One 13-rib pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up

Kosher salt

Pear and Chestnut Stuffing, recipe follows

Pan Sauce:

3 cloves garlic, smashed

2 ribs celery, cut into 1/4-inch dice

1 Spanish onion, cut into 1/4-inch dice

1/2 fennel bulb, cut into 1/4-inch dice

8 cups chicken stock

2 cups dry white wine

2 bay leaves

Kosher salt

Pear and Chestnut Stuffing:

Extra-virgin olive oil

8 ounces slab bacon, cut into 1/4-inch dice

4 ribs celery, cut into 1/4-inch dice

2 Spanish onions, cut into 1/4-inch dice

1/4 fennel bulb, cut into 1/4-inch dice

Kosher salt

4 sprigs rosemary, picked and finely chopped

3 cloves garlic, smashed and finely chopped

8 ounces peeled chestnuts, coarsely chopped

3/4 cup dried cranberries

4 Anjou pears, peeled and cut into 1/2-inch dice

2 cups dry white wine

12 cups cubed crustless, stale sourdough or peasant bread

4 cups chicken stock, warmed