Talk about a show stopper!

1 5- pound rack of pork (chine bones removed)
1/2 cup Dijon Mustard (plus w2 tablespoons)
4 tablespoons olive oil (divided)
1/2 head napa cabbage (cored, thinly sliced)
2 pounds Kielbasa sausage (cut into 2 links)
Butcher’s twine
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 450ºF. Remove the rack of pork from the refrigerator and allow to come to room temperature about 30 minutes prior to cooking. Line a baking sheet with a rack and set aside.
In a large saute over medium-high heat, warm 2 tablespoons of olive oil. Add sliced cabbage to the pan, tossing to coat. Season with salt and pepper to taste and cook until lightly browned and tender, about 4-5 minutes. Remove cabbage to a large bowl. Set aside and allow to cool until ready to use.
Place the rack of pork on a cutting board, so the rack is vertical to you with the ribs pointing to your right. Holding your knife at a 45º angle, slice along the ribs cutting nearly all the way through, stopping a 1/2-inch before cutting through. Rotate your knife at the bottom of the cut so it is parallel and continue to slice, unrolling as you cut, being careful not to cut through to the opposite side. Once the pork is unrolled, place plastic wrap over the pork and pound with a mallet until meat is 3/4-inch thick.
Using a pastry brush, paint the pork with Dijon mustard. Season with salt and pepper to taste and top with sauteed with cabbage.
Using a fork, prick the Kielbasa on all sides and lay on top of cabbage. Roll the pork up tightly and using butcher’s twine, tie 3-4 loops of twine around the roll of pork to secure it.
Drizzle the remaining 2 tablespoons of olive oil on the outside of the pork and season with salt and pepper. Place on prepared baking sheet, seam side down, and place in the oven. Allow to roast for 20 minutes then reduce the temperature to 350ºF and continue to roast until internal temperature reaches 145ºF, about 1 – 1 and 1/2 hours.
Remove from the oven and allow to rest for at least 30 minutes before carving. Remove the drippings in the pan to a small saucepan over medium heat and whisk in 2 tablespoons mustard. Cook for 2 minutes and season with salt and pepper if necessary.
To serve, slice pork between the rib bones and drizzle with the mustard jus.
Tip: Get creative! Stuff the rack of pork with your favorite combination of sauteed vegetables and spices!