beat the poop out of it till flat and gigantic. then stuff with sausage(i want to go with andouille), cornbread and spinach (collard greens if you feel like prepping them properly). roll into a pinwheel. wrap with twine.. season with salt, pepper, garlic powder, onion powder, chili powder, cayenne, a little thyme, and some cayenne if you like. heat up two burners and put a baking sheet on them.. get them hot as hades.. then turn off heat.. let pan sit for a second or minute or so till it’s reasonable.. place it on the baking sheet and sear the livin’ daylights out of it. after seared well, place in a 250 degree oven for as long as it takes.. (pork can be med rare to well these days, use a gauge and pull ten minutes earlier than what you desire)… pull it out and let rest 10 minutes.. make a sauce out of the drippings.. I would probably make a cream sauce out of it. splash thewhole shebang with a cup of white wine.
then add a pint of cream, a clove of garlic, tea spoon of honey, and a handful of ground roasted walnuts. reduce till it’s at sauce consistency, and finish with a bourbon reduction finished with butter. Slice-if the pork gets cold reheat it (yo) and serve with sauce..