Something unusual and special.

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 centre 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 min. Allow meat to rest in the pan, loosely covered with foil, for 20 to 30 min.

Slice into six generous slices and serve.