Serves 8

Ingredients for Crown Roast:

8-lb. crown roast of pork (10-12 ribs)
2 Tbs. vegetable oil
1 tsp. salt
1 tsp. sugar
1 tsp. dried thyme
1/2 tsp. crumbled dried sage
1/2 tsp. ground black pepper

Instructions:

1. Place the oven rack in the lower third of the oven and preheat to 350F.
   
2. Rub crown roast with oil.
   
3. Stir together salt, sugar, thyme, dried sage and black pepper and rub into roast.
   It is best to rub the roast the night before, but not necessary. The rub will still flavor the pork even if applied just before roasting.
   
4. Place crown roast on top of an upside down 9- or 10-inch cake pan or pie tin — bone ends up. The pan will raise the roast and prevent it from burning and, unlike a roasting rack, will keep the stuffing from falling to the bottom of the pan during cooking.
   
5. Cover each exposed bone with aluminum foil to prevent bones from burning and breaking off.
   
6. Place in preheated oven and roast for one hour. Prepare stuffing while you are waiting.

Note: As a general rule, roast the pork for 20-25 minutes per pound.

Ingredients for Pear-Sage stuffing:

2 day-old Italian bread loaves
1/4-cup finely chopped fresh flat-leaf parsley
4 Tbs. finely chopped fresh sage
1 tsp. salt
1/2 tsp. black pepper
2 sticks (1 cup) unsalted butter
2 medium onions, finely chopped (1 1/2 cups)
3 large celery stalks, chopped
3 Anjou pears
2 large eggs
1 cup low-sodium chicken broth
1/2-cup heavy cream

Instructions:

1. Preheat oven to 350F (unless the oven's already hot for the crown roast).
   
2. Using a serrated bread knife, slice bread loaves into half-inch cubes.
   
3. Spread bread cubes in two shallow baking pans (or one large sheet pan depending on your oven size) and bake in oven until dry, about 15 minutes total. Remove and let cool.
   
4. Transfer bread cubes to a large bowl, add chopped parsley, sage, salt, and pepper and stir to combine.
   
5. Cut pears in half, core and cut into half-inch cubes.
   
6. Melt butter in a 12-inch heavy skillet over moderate heat, add onions and cook, stirring occasionally, until onions are softened — 8 to 10 minutes.
   
7. Add celery and cook another 5 minutes, stirring occasionally.
   
8. Add pears and cook 8-10 minutes more.
   
9. Transfer to bowl with bread and toss well.