Rack of Pork Stuffed with Sausage
(Maiale Farcito con Salsiccia)
Ingredients:
1 (6-pound) bone-in pork loin roast
1 pound Italian sausages (about 6), casings discarded
6 scallions, chopped (1 cup)
2 celery ribs, chopped (1 cup)
1 cup plus 1 teaspoon extra-virgin olive oil, divided
4 large sage sprigs
20 brine-cured black olives
1 bottle dry white wine
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 and 1/2 teaspoons salt and 1/2 teaspoon pepper.
Rub outside with 1 teaspoon olive oil.
Place sage, sausages and scallions, inside flap and tie roast with string.
Place roast, bone side down, in a large roasting pan with celery and olives.
Pour in wine and remaining cup olive 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 registers 155°F, about 2 hours more.
Let stand 15 minutes.
Serve with pan juices. Makes 8 to 10 servings.