SAUSAGE-STUFFED RACK OF PORK WITH SAGE

SAUSAGE-STUFFED RACK OF PORK WITH SAGE image

Yield 8 to 10 servings

Number Of Ingredients 10

1 (6-pound) bone-in pork loin roast
1 cup plus 1 teaspoon extra-virgin olive oil, divided
4 large sage sprigs
1 pound Italian sausages (about 6), casings discarded
6 scallions, chopped (1 cup)
2 celery ribs, chopped (1 cup)
20 brine-cured black olives
1 (750-ml) bottle white Orvieto Classico
Equipment:
Equipment: kitchen string

Steps:

Preheat oven to 500°F with rack in middle. 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. 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.