Instructions: To prepare the stuffing, heat 1 tablespoon of the olive oil in a medium saute pan over high heat until very hot. Add the garlic and onion and lightly saute for about 2 minutes. Let the mixture cool, then place it in a bowl. Add the pecans and diced bread, and mix well. Add the chicken stock and mix well. Add the sausage, thyme, and mustard powder and mix. Season with salt and pepper.

To butterfly the pork roast, beginning cutting about halfway down, cut along the side of the roast to about 1/4 inch from the other side (do not cut all the way through the meat). Open the roast like a book and place it on a sturdy work surface. Using a large meat mallet, pound the roast well to evenly flatten it. Spread the filling evenly over the meat, and roll the roast jellyroll style. Secure with kitchen twine.

Preheat the oven to 325 degrees. Heat the remaining 1 tablespoon olive oil in a large saute pan over high heat until smoking hot. Place the stuffed roast in the pan and sear well on all sides, about 5 minutes. Place the pan in the oven and roast the pork until the internal temperature reaches 155 degrees (use an instant-read thermometer to test), about 40 minutes.

Meanwhile, prepare the sauce. Combine the sherry, brandy, garlic, and shallots in a saucepan over high heat and reduce until about 1/4 cup of liquid remains and the sauce is thick. Add the dry mustard, Dijon, and whole-grain mustard and mix well. Add the parsley, salt, and pepper and keep warm until ready to serve.

Remove the roast from the oven and let it rest for about 3 minutes before slicing. Cut the twine and remove from the roast. Slice the pork into 1/4-inch-thick slices and place on a serving platter or on individual plates. Drizzle with the sauce and serve hot.

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