Sausage-Stuffed Rack of Pork with Sage |
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Prep Time: 25 Minutes Cook Time: 155 Minutes |
Ready In: 180 Minutes Servings: 8 |
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With its warm, comforting flavors of sausage, olives, and white wine, this rustic dish will transport your guests to a farmhouse in Umbria. Ingredients:
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 |
Directions:
1. Preheat oven to 500°F with rack in middle.
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.
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.
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