Ingredients:
- 6 scallions, chopped (1 cup)
- 2 celery ribs, chopped (1 cup)
- 1 (750-ml) bottle white orvieto classico
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 589.45 Kcal (2468 kJ) | ||
| Calories from fat | 480.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.38g | 82% | |
|---|---|---|---|
| Cholesterol | 92.4mg | 31% | |
| Sodium | 466.76mg | 19% | |
| Potassium | 364.1mg | 8% | |
| Total Carbs | 1.82g | 1% | |
| Sugars | 0.5g | 2% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 24.19g | 48% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 1.3mg | 7% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 350.71 Kcal (1468 kJ) | ||
| Calories from fat | 285.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.76g | 82% | |
|---|---|---|---|
| Cholesterol | 54.98mg | 31% | |
| Sodium | 277.71mg | 19% | |
| Potassium | 216.63mg | 8% | |
| Total Carbs | 1.08g | 1% | |
| Sugars | 0.3g | 2% | |
| Dietary Fiber | 0.37g | 3% | |
| Protein | 14.39g | 48% | |
| Vitamin C | 2.3mg | 6% | |
| Iron | 0.7mg | 7% | |
| Calcium | 31mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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