Tyler Florence's Herb-Crusted Crown Roast of Pork with Apple and Pecan Stuffing and Calvados Gravy

1. Stage

Make the stuffing: Set a large skillet over medium heat and add 3 tablespoons olive oil, the garlic, sage, and thyme. As the oil heats, the herbs will crackle and infuse the oil with flavor. Use tongs to remove the sage branches and set aside on a paper towel to drain; these will be used as a garnish. Add the onions to the pan and cook slowly over medium heat until caramelized, about 15 minutes. Season with salt and pepper and transfer to a bowl. Add the apple slices and pecans to the skillet. Gently saute over high heat until the pecans are lightly toasted and the apples are slightly cooked, 3 to 5 minutes.

2. Stage

In a large mixing bowl, whisk together the eggs, cream, and chicken broth. Add the bread, caramelized onions, apples, pecans, and parsley. Use a wooden spoon to mix the stuffing well. Season with salt and pepper and finish with a drizzle of olive oil.

3. Stage

Preheat the oven to 375 degrees F and adjust a rack to the bottom third of the oven. Place a roasting rack inside a large roasting pan.

4. Stage

Prepare the roast: In a small bowl, combine the thyme, sage, garlic, and salt and pepper to taste. Add enough oil to moisten, and stir to combine. Using a brush, smear the roast all over with the herb paste, covering all surfaces.

5. Stage

Place the roast on the rack in the roasting pan, and fill the cavity with the apple-pecan stuffing. Cover the tips of the rib bones with foil, then place the pork in the oven and roast for 2 1/2 hours, or until a meat thermometer inserted near the bone reads 150 degrees F. Check the stuffing after 1 1/2 hours, and cover with foil if it becomes too dark.

6. Stage

Remove the pan from the oven and transfer the meat to a cutting board to rest for 30 minutes while you make the Calvados gravy. Cut between the bones to carve the roast into individual chops.