Sausage-stuffed pork loin with roasted garlic sauce

Butterfly the pork loin in thirds: cut along the top third without going through, open like a book, then split the thicker side in half and open it out.

Cover with plastic wrap on both sides and pound with a meat mallet until even, for easier stuffing and rolling.

Cook the hot and sweet sausage in a skillet to render its fat, then chop very finely in the food processor.

Process about 8 ounces of stale hoagie rolls into crumbs (remove a very thick crust) and add to the sausage.

Smash, peel and chop the garlic with the rosemary and parsley and add raw; no salt.

Add toasted pine nuts and plenty of parmigiano, then a little dry white wine and chicken stock until moistened but holding together.

Season the inside of the pork well with salt and black pepper and spread the stuffing over it by hand.

Turn it, and roll like a jelly roll with the fat cap on top; tie with kitchen twine all along to keep the shape and the filling in.

Set in the pan without a rack; season the top and sides liberally with salt and pepper; add chicken stock, a little white wine and rosemary tucked under.

Set a probe to 150F and roast at 400F, about an hour; add a head of garlic to roast alongside for the sauce.

Rest half an hour before slicing; it carries over from about 150 to about 160. A boneless shoulder instead goes to about 205 to 215.

Squeeze the roasted garlic into a skillet with olive oil; add a little dried oregano and dried basil.

Add a bit of white wine and reduce a minute; add the pork juices from the fat separator, leaving the fat.

Add more chicken stock, bring to a boil and reduce by about half; thicken with a cornstarch and water slurry.

Cut off the twine and carve; if the fat cap is not crisp at the hour mark, broil a couple of minutes.

Decorate with parsley, fresh rosemary and garlic, and pour the roasted garlic sauce over.