Enchaud is a favorite dish throughout the Perigord.  It may be served hot or cold and is a traditional food of the Vendange (grape harvest) when it is served cold to the harvesters. 
 

Enchaud Perigordin 3-4 lb. boneless pork loin  10 cloves garlic salt  pepper 1 lb. sausage1 black truffle oil2 fresh mushrooms or  slivered truffle broth thyme to taste walnut oil or olive oil3 aromatic vegetables4

Open out the loin.  You will want to cut it so that it will roll back up like a jelly roll.  Cover the opened out loin with thin slices of garlic, salt and pepper.  Roll it back up and let it 'repose' over night in the refridgerator.  The next day, make a filling of the sausage, 2-3 crushed cloves of garlic (more if you like a stronger flavor) and black truffle oil.  Mix these together.  Mix in enough oil to give you truffly overtones.  Unroll the loin and spread the sausage on the meat.  Thinly slice mushrooms and layer on top of the sausage.  Roll the whole thing back up and tie firmly.  In a deep heavy pan5 put in olive oil (or the oil of your choice) and thoroughly brown the loin for about 1/2 hour.  When it is browned to your satisfaction add about 1-2 cups of broth, the thyme and some aromatic vegetables (if you so choose).  Cover and put into a 350 degree oven for an hour.  After that time check it, it might need to cook a little longer.  The dish may be served hot with its juices and the vegetables or chilled and sliced.

1. I have been using a fresh kielbasa for the sausage meat base and then doctoring it up with garlic.  However you could make your own sausage if you wanted.  If you do, the object is for it to be garlicy.
2. I have added the truffle oil as a cheap alternative to actually using truffles. This dish really should be made with slivered truffle layered in with the sausage filling, however mushrooms and black truffle oil may be used as a 'cheat' if truffles are unavailable or too expensive.
3. You really should use walnut oil as it is the traditional oil in the Perigord.  Olives and olive oil come from further south where it is warmer and dryer.
4. You may use carrots, onions, parsnip, cubed turnip, whole garlic.  The vegetables are optional they are more to add body to the broth than to be eaten as part of the dish.
5. I use a high sided Creuset pot which serves for browning and braising in the oven.