Crown Roast w/ Sage and Onion Stuffing

rack of pork
olive oil
1 loaf white bread
2 eggs
2 stalks celery
1 medium yellow onion diced
1/4 pound butter (cut into small cubes)
1 teaspoon ground sage
1/4 tsp ground cumin
1/4 tsp ground thyme
1/4 tsp ground rosemary
1 cup chicken stock
salt and pepper

Preheat the oven to 375f. French the bones from the saddle rack. Using butcher's twine, tie the rack into a crown roast. Season the roast with olive oil. In a sauce pan, sauté the celery and onion until clear. In a large mixing bowl, break the bread into small pieces. Add the sautéed mixture, eggs, spices, and stock and mix thoroughly until the entire mixture is combined. Fill the center of the roast with the mixture and place the butter on the top. Place the roast on a roasting pan and place in the oven. Roast for 2 hours to an internal meat temperature of 180f. Allow the roast to rest for 15 minutes. Slide the roast onto a platter being careful not to lose the stuffing.