Active Time

　　25 min

　　Total Time

　　3 hr

　　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

　　

Equipment:

Equipment: kitchen string

　　

Step 1

Preheat oven to 500°F with rack in middle.

　　

Step 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.

　　

Step 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.