Method

• In a medium saucepan over medium heat, warm olive oil
• Add onions and sauté until translucent, about 3 to 5 minutes
• Add sausage and garlic and cook until browned and cooked through
• Remove from heat and add parsley, thyme, rosemary, cherries and hazelnuts
• Stir in wild rice and add salt and pepper to taste
• Spread filleted pork loin on a clean work surface
• Top pork loin with prepared stuffing from edge to edge
• Starting from the short side, roll the pork loin and filling into a spiral
• Tie spiral together with heavy-duty kitchen twine in the center of the roast
• Place roast on a rack in a shallow roasting pan and optionally insert an oven-safe meat thermometer
• Sprinkle generously with salt and pepper
• Preheat oven to 180°c
• Place roast in the oven and allow to cook for 1 hour
• Reduce heat to 160°c and continue to cook for another 45 to 60 minutes
• Allow meat to rest in the pan, loosely covered with foil, for 20 to 30 minutes Slice into six generous slices and serve
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