Roasted Rack of Pork with Sausage Stuffing
Meat master Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit-roasts the pork in a wood-fired hearth oven in his new Sonoma kitchen. "It's like one giant stuffed pork chop," he says. More Centerpiece Roasts
Merlot has lost popularity in recent years, but it's worth remembering that it's one of the world's great grape varieties. With its smoky, rich fruit and soft tannins, it also pairs well with dishes like this luxurious rack of pork. Try a Merlot from Napa Valley or Sonoma County.