Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes

Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes
Photo by Richard Gerhard Jung

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons unsalted butter
  • ¼ cup water
  • ¼ teaspoon black pepper
  • 1 17- by 11-inch flameproof roasting pan with an adjustable V-rack
  • 1 mortar and pestle
  • + 12 more ingredients
    • 1 tablespoon black truffle butter
    • ½ pound thinly sliced mortadella
    • 1 ½ teaspoons cornstarch
    • 3 ½ teaspoons kosher salt
    • 5 garlic cloves
    • 4 pounds small boiling potatoes (preferably yellow-fleshed)
    • 1 3 1/2-lb center-cut boneless pork loin roast, trimmed
    • 3 tablespoons black truffle butter
    • 1 instant-read thermometer
    • ¾ cup chicken broth
    • 1 kitchen string
    • 1 tablespoon fresh rosemary

Preheat oven to 450°F. Coarsely crush peppercorns and 2 teaspoons kosher salt with mortar and pestle, then add garlic and mash until a paste forms. Stir in unsalted butter. If pork loin has been tied, discard strings. Put loin, fat side down, on a cutting board lined with plastic wrap. Butterfly ...

View full recipe at Epicurious

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