Pork Crown Roast with Chestnut Pear Stuffing

Ingredients

• 8 oz slab bacon, cut into ¼-inch dice
• 4 ribs celery, cut into ¼-inch dice
• 2 Vidalia or sweet onions, cut into ¼-inch dice
• 1/4 fennel bulb, cut into ¼-inch dice
• Kosher salt, to taste
• 4 sprigs rosemary, leaves removed and finely chopped
• 3 garlic cloves, smashed and finely chopped
• 8 oz peeled chestnuts, coarsely chopped
• 3/4 c dried cranberries
• 4 Anjou pears, peeled and cut into ¼-inch dice
• 2 c dry white wine
• 12 c cubed crustless, stale sourdough
• 4 c chicken stock, warmed and divided
• 4 garlic cloves, smashed and finely chopped
• 1 bunch fresh rosemary, leaves removed and finely chopped
• 1 bunch fresh sage, leaves removed and finely chopped
• 1/2 tsp. crushed red pepper flakes
• 1/2 c extra-virgin olive oil
• 1 (13-rib) pork loin, membrane between the rib bones slit to allow the pork to curl around and stand up
• Pear and Chestnut Stuffing, recipe above
• 3 cloves garlic, smashed
• 2 ribs celery, cut into ¼-inch dice
• 1 Vidalia or sweet onion, cut into ¼-inch dice
• Extra-virgin olive oil
• 1/2 ennel bulb, cut into ¼-inch dice
• 8 c chicken stock, divided
• 2 bay leaves
• freshly ground black pepper, to taste