3 hrs 15 mins
2 hrs 30 mins
A recipe found on epicurious that sounds like many, complicated steps, but is actually quite easy. Easier, even, if you have your butcher butterfly the pork for you. This dish is a real show-stopper, and great for a dinner party. The use of black truffle butter is recommended, but I used white without any problem. The sauce is truly to die for... you may want to double it, just to be safe. Special equipment: a mortar and pestle; kitchen string; a 17- by 11-inch flameproof roasting pan with an adjustable V-rack; an instant-read thermometer
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For pork and potatoes
- 1 tablespoon whole black peppercorn
- 3 1/2 teaspoons kosher salt
- 5 cloves garlic
- 2 tablespoons unsalted butter, softened
- 3 1/2 lbs center-cut boneless pork loin roast, 4 to 5 inches in diameter,trimmed,leaving a 1/4 inch layer of fat if possible
- 3 tablespoons black truffle butter, softened
- 1/2 lb thinly sliced mortadella
- 4 lbs small red potatoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon black pepper
- 16 ounces mushrooms, thinly sliced (I used white)
- 1Prepare pork: Preheat oven to 450°F.
- 2Coarsely crush peppercorns and 2 teaspoons kosher salt with mortar and pestle, then add garlic and mash until a paste forms.
- 3Stir in unsalted butter.
- 4If pork loin has been tied, discard strings.
- 5Put loin, fat side down, on a cutting board lined with plastic wrap.
- 6Butterfly pork in a spiral cut: Find beginning of a flap on 1 long side of loin (where bone was removed).
- 7Starting at inside edge of flap, make a long cut lengthwise down side of loin with a very sharp boning or paring knife, stopping 1 inch from bottom (this is beginning of spiral).
- 8Turn knife parallel to bottom of loin and begin to cut your way inward (parallel to bottom), keeping thickness of meat as even as possible, using your other hand to gently lift and pull top portion of meat away from knife, until loin is 1 long flat piece of meat.
- 9Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth meat pounder or rolling pin.
- 10Remove plastic wrap and spread 1 tablespoon truffle butter over pork.
- 11Top with half of mortadella, slightly overlapping slices.
- 12Spread 1 tablespoon truffle butter over mortadella, then top with remaining mortadella and spread with remaining tablespoon truffle butter.
- 13Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board.
- 14If fat layer is 1/4 inch thick, make very close crosswise cuts in it (about 1/8 inch apart; do not cut through to meat), then tie with kitchen string at 1-inch intervals.
- 15Rub roast all over with peppercorn butter, covering fat layer well.
- 16Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven 20 minutes.
- 17Prepare potatoes: While pork is roasting, quarter potatoes.
- 18Toss with oil, rosemary, remaining 1 1/2 teaspoons kosher salt, and pepper in a large bowl.
- 19Remove pork from oven and reduce oven temperature to 325°F.
- 20Add potatoes to roasting pan, turning them in pan juices to coat, then roast pork with potatoes until thermometer inserted diagonally 2 inches into meat registers 150°F, 90 minutes or so (watch carefully).
- 21Transfer pork to a platter and let stand 25 minutes.
- 22Increase oven temperature to 450°F and remove rack from roasting pan.
- 23Spread potatoes out in pan, add mushrooms, and roast in middle of oven, stirring every 5 minutes, until golden brown, about 20 minutes more.
- 24(If there aren't enough pan juices to keep the mushrooms moist, add a splash of white wine.) Transfer to a serving bowl and keep warm.
- 25Make sauce: Skim as much fat as possible from pan juices.
- 26Straddle roasting pan across 2 burners, then add broth and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
- 27Stir together water and cornstarch, then add to broth mixture and boil, whisking, 1 minute.
- 28Remove from heat and whisk in truffle butter.
- 29Discard string, then slice pork and serve with sauce, potatoes, and mushrooms.
- 30Cooks' note: Pork can be butterflied and stuffed 1 day ahead and chilled, covered.
- 31Bring to room temperature before proceeding.
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Nutritional Facts for Mortadella-Stuffed Pork Loin with Rosemary Potatoes
Serving Size: 1 (567 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 890.8
- Calories from Fat 388
- Total Fat 43.1 g
- Saturated Fat 11.4 g
- Cholesterol 200.7 mg
- Sodium 2105.8 mg
- Total Carbohydrate 53.4 g
- Dietary Fiber 6.0 g
- Sugars 5.5 g
- Protein 71.5 g
The following items or measurements are not included: