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1
For the pork roast: In a blender, puree the oil, garlic, and sage until smooth.
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2
Season with salt and pepper.
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3
Rub the mixture over the pork roast, making sure to cover the areas between the chops.
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4
Transfer the pork to a roasting pan and cover it with foil.
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5
Refrigerate it for at least 2 hours and up to 48 hours.
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6
Let stand at room temperature for 1 hour before roasting.
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7
Preheat the oven to 450 degrees F.
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8
Turn the roast upside down (rib bones down) in the roasting pan.
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9
Roast for 15 minutes, and then reduce the heat to 350 degrees F and roast until an instant-read thermometer reads 155 degrees F when inserted 2 inches into the center of the meat, about 1 1/2 hours more.
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10
For the stuffing: Melt the butter in a large skillet over medium-high heat.
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11
Add the green pepper, onion, celery, and garlic and cook until softened, stirring occasionally, for 7 to 10 minutes.
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12
In a large bowl, combine the vegetable mixture with the crumbled cornbread.
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13
Add the eggs, broth, rosemary, cilantro, hot sauce, salt, and pepper and stir to combine.
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14
Slowly stir in more broth, if needed, until the stuffing is moistened.
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15
Press the stuffing into a 2-quart casserole.
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16
Thirty minutes before removing the roast, place the stuffing in the oven.
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17
Bake until golden, about 45 minutes.
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18
When the roast is done, remove it from the oven, tent with foil, and let stand for at least 15 minutes.
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19
When the stuffing is done, mound half of it on a serving platter.
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20
Flip the roast upright on top of the stuffing.
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21
Fill the center of the roast with the remaining stuffing.
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22
Slice at the table.
