For this pork is best suited here is a piece of pork loin. Cut off the excess, forming a rounded shape.

Using long thin knife, make a through hole in the center. To expand you first insert one finger on each side of the hole, then two. The width of the hole should be enough for a thin stick of sausage.

Put the meat in a deep container and add sauce, marinade Teriyaki. Moisten with the sauce the entire surface of the meat, don't forget to pour a little in the hole, which you have done. Leave to marinate for 2-3 hours, at night, will only tastier. Don't forget to turn the piece that the meat has marinated more evenly.

Cut sticks summer sausage a piece, equal to the length of your piece of meat and put it in the hole. Liberally sprinkle the meat with freshly ground pepper, put sprigs of rosemary and thyme and wrap with cooking string. To do this, even if you don't add the herbs, because thanks to this procedure, a piece of meat the meat will be smooth and will fit tightly to the sausage. Accordingly, the cutting work is neat and beautiful.

Put the meat in a baking dish, cover with foil. The remaining marinade do not pour, every 20-30 minutes they will have to grease the pork. Bake at 220 degrees 40 minutes, then remove foil, turn on the convection and brown meat crust for 20 minutes. I used a thermometer, so as not to overdry meat. Depending on the size of the piece of meat and the characteristics of your oven time for roasting may require more or less.

The pork should be cut after completely cooled. Yarn and sticks from herbs need to take off the leaves you can leave. It turned out incredibly tasty - from the inside meat is saturated with fat from the sausage outside, the aromas of rosemary and thyme adds zest and teriyaki marinade. Look at this glossy browned crust - it was formed with sauce.