This dish looks great and it is sure to impress your guests but no one will suspect how easy it is. There is about a 1/2 hr of prep time and the rest is right in the oven, leaving you to get ready for your dinner party or take a much deserved nap. You will need kitchen string to tie the roast. It helps to have a deep sided saute pan with a lid to make the stuffing in. I also usually line the bottom of my roasting pan with aluminum foil to make clean up a breeze.
Portion size8 servings
Note: Ingredients are listed in order of use TO PREPARE STUFFING Using a deep saute pan with a lid, saute 1 tbsp garlic in 1 tsp olive oil over medium high heat for 1 minute. Remove casings from the sausage and place in pan. Use a spoon to break apart the sausage, brown it stirring frequently until cooked through, about seven minutes. If the sausage is greasy, drain excess fat and return to pan. Reduce the heat to medium. Add the mushrooms and wine and cook for 4 to 5 minutes. Add spinach to the pan and cover with lid. Cook for 3 minutes. Add bread crumbs and black pepper. Stir to combine. Cover and cook an additional 3 minutes or until spinach is completely wilted. Remove from heat and set aside. TO PREPARE RUB Using a small food processor (or a mortar and pestle), grind salt, sage, chili powder, rosemary, white wine, olive oil and garlic until a paste forms. TO ASSEMBLE THE ROAST Preheat oven to 325 degrees. Line the roasting pan with aluminum foil. Butterfly the pork roast almost in half lengthwise but do not cut all the way through. Pile the stuffing along the roast. Fold the top half over and secure with kitchen string. Rub the outside of the roast with the rub. Place roast on a rack set in the roasting pan and place in oven. Cook approximately 1 3/4 hours or until a meat thermometer inserted in the meaty part of the roast reaches an internal temperatue of 155 degrees. Remove roast from oven and cover with foil. Let stand 10 minutes before carving. Remove kitchen string, carve and plate.