Ingredients

• 3 lb pork shoulder roast, deboned
• 1/2 lb Italian sausage, sweet or hot
• 1/4 C green olives, chopped
• 1 C mushrooms, quartered
• 1 bnch fresh spinach, chopped
• 2 cl garlic, sliced
• 1/2 lb ricotta, goat, or feta cheese
• mire poix (2 parts onion, 1 part celery, 1 part carrot, fresh thyme on stems)
• 4 oz red wine
• 4 oz chicken stock

Instructions

1. Saute the spinach and garlic in olive oil, then drain. Mix together the sausage, olives, spinach, cheese, and mushrooms, then season to taste. Place the mixture in the center of the roast, roll and tie the roast with kitchen string, then season the roast.
2. Sear the roast in an oven-ready pan, then roast at 350 until the center is 140 degrees. Add the wine, stock and mire poix approximately 1/2 hour before the roast is done.
3. Remove the roast from the pan, strain the remaining broth, return the broth to the cooking pan, reduce to a thick sauce and season to taste. Finish with butter.
4. Slice the roast, then plate, dress with the sauce, and serve.

Source: unknown

Contributed by: Skip