Serves 12

Ingredients

• 1 large loaf rustic bread torn into pieces (8 cups)
• 6 T butter
• 2 c. coarsely chopped onions
• 1/4 c. minced garlic
• 12 oz PVF bacon, chopped
• 1 1/2 c. coarsely chopped prunes
• 1 1/2 c. pine nuts, toasted
• 3 T. fresh rosemary, chopped
• 1 c. chicken stock
• 1 c. dry white wine
• coarse salt and fresh ground pepper

Instructions

1. Preheat oven to 350. Spread out bread pieces on baking sheet. Bake until lightly toasted, about 25 minutes. Remove and raise oven temp to 400.
2. While bread toasts, melt butter in a large saute pan over medium low heat. Add onions and garlic, cook until translucent and softened, about 10 minutes. Add bacon. Raise heat and cook, stirring until browned, about 5 minutes. Remove pan from heat. Stir in prunes, pine nuts and 1 T rosemary. Transfer to bowl and let cool.
3. Stir reserved bread, the stock and wine into onion mixture. Season with salt and pepper, set aside.
4. Rub pork all over with salt, pepper and remaining 2 T rosemary. Transfer to roasting pan. Loosely fill center cavity with stuffing. Transfer remaining stuffing to a baking dish.
5. Cover pork with foil. Roast until thickest part of roast (not near bone) registers 160, about 2 hours. While pork roasts, bake stuffing, uncovered, until heated through and crisp, about 45 minutes.
6. Once cooked, let pork stand about 20 minutes. Carve and serve with stuffing.

Adapted from Martha Stewart Living, December 2004