1- Mix gran garlic, chives, parsley flakes, and restaurant black pepper to make Myseasoning mix. Add salt to mix. 2- Cut the whole loin into smaller roasts, about 6in. long, cut a hole through the center of roasts, along the center axis of the roasts to insert the sausage. If the cross-section of the roast is big enough, cut two parallel holes. Open the holes to the size of the smoked sausage, and pour about a Tbsp of Myseasoning. into the long holes, and push something through the roasts to distribute the seasoning. Slide the smoked sausage through the longitudinal holes in the roasts until about 1 in of sausage protrudes from each end. Dust inside and out with Myseasoning and salt, and allow to sit and marinate at room temp about 30 mins. 3- Place the roasts on a rack, inside a covered roaster, pour the cut up onion and bell pepper into bottom of roaster, and place, uncovered in a 425F oven for approximately 30 mins., or until seared lightly on the outside. 4- Cover the roaster, and continue to cook with a meat thermometer until done inside (about 160-165F or your choice). 5- Remove roasts, trim end faces of excess sausage, and chop fine . Add cornstarch dissolved in cold water, soy sauce and thicken sauce. This should produce smooth faced roasts with sausage embedded in the face of the chops, and a smooth light brown sauce. 6- Adjust color of sauce with Kitchen Bouquet and adjust seasoning with Myseasoning. 7- Serve with brown