Sausage-Stuffed Rack of Pork with Sage
A magnificent bone-in pork loin roast stuffed with Italian sausage and fresh sage, then roasted with white wine, olives, and aromatics. This impressive dish combines the richness of pork with savory sausage and herbs for a show-stopping main course.
Ingredients
- •1 piece bone-in pork loin roast
- •1.06 cup extra-virgin olive oil
- •4 sprigs sage
- •1 pound Italian sausages
- •6 whole scallions
- •2 ribs celery
- •20 whole brine-cured black olives
- •1 bottle white Orvieto Classico
- •1 piece kitchen string
Cooking Instructions
- 1.
Preheat oven to 500°F with rack in middle.
10 min
- 2.
Partially cut roast away from bones to create a "flap" (for stuffing, allowing meat to be returned to bone). Rub pork inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, then rub outside with 1 teaspoon oil. Put sage, then sausages and scallions, inside flap and tie roast with string.
20 min
- 3.
Put roast, bone side down, in a large roasting pan with celery and olives, then pour in wine and remaining cup oil. Roast 20 minutes, then reduce heat to 325°F and roast, basting meat every 30 minutes, until an instant-read thermometer inserted into center of meat (do not touch bone) registers 155°F, about 2 hours more. Let stand 15 minutes. Serve with pan juices.
155 min
