Stuffed Roast Pork Loinwith Sausage and Rosemary Garnishes

Preheat the oven to a medium temperature (around 300°F / 300°F).

Using a small knife, cut a hole through the center of the pork loin, keeping the cut in the middle of the meat.

Trim the ends of the sausage so they are flat, then coat the sausage and the hole with a little olive oil.

Stuff the sausage through the hole until it exits the other side, trimming the other end flat so the two pieces sit flush.

Tie the pork loin tightly with kitchen string to keep the sausage sealed inside while roasting.

Mix chopped rosemary, minced garlic, dried thyme, oregano, basil, salt, and pepper with olive oil and rub the mixture over the outside of the roast.

Place the tied roast on a roasting rack in a pan and roast slowly for about 2 hours, or until the internal temperature reaches 115–118°F (46–118°F) for a pink center.

While the roast is cooking, toss the potatoes, apples, and onions with olive oil, rosemary, salt, and pepper, then spread on a separate baking sheet and roast until caramelized.

In the last 30 minutes of roasting, toss the shredded Savoy cabbage with a splash of white wine, a pinch of salt, and a drizzle of olive oil, then roast until tender and slightly sweet‑sour.

To make the rosemary white‑wine velouté sauce, melt butter in a saucepan, whisk in flour and cook for 1 minute, then gradually whisk in white wine and a cup of broth (or water) until smooth; simmer until thickened and stir in chopped rosemary.

Remove the roast from the oven and let it rest for 15–20 minutes; then remove the string and slice the roast.

Arrange the sliced roast on a platter with the roasted potatoes, apples, onions, and cabbage; drizzle the rosemary velouté sauce around the meat and garnish with chopped parsley and a final drizzle of olive oil.