Mortadella Stuffed Pork Loin With Rosemary Potatoes Recipes

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PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES



Pork Roulade with Chutney Stuffing and Rosemary Garlic Mashed Potatoes image

Provided by Carla Hall

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 33

2 cinnamon sticks
2 fresh rosemary sprigs
1 small shallot, minced
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
2 cups unsalted chicken stock, plus extra for deglazing
3/4 cup chopped Granny Smith apple
1 cup mixed chopped dried fruit, such as apricots, golden raisins, dried plums, dried figs, dried cherries
1/2 teaspoon kosher salt, plus more to taste
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 cup chopped walnuts, toasted
1 pound pork tenderloin, trimmed
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
Garlic Rosemary Mashed Potatoes, recipe follows
Celery Salad, recipe follows
2 pounds medium Yukon gold potatoes (about 8), peeled and halved
Kosher salt
1 cup heavy cream
2 garlic cloves, smashed
1 sprig fresh rosemary
1/2 shallot, roughly chopped
4 tablespoons unsalted butter, cut up and softened
1 stalk celery, shaved into ribbons
1 Granny Smith apple, cored and cut into 1/4-inch dice
1/2 cup walnuts, toasted
2 tablespoons parsley leaves
2 teaspoons apple cider vinegar
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the chutney: Combine the cinnamon, rosemary, shallot ginger, garlic, chicken stock, apple dried fruit and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat and reduce the heat to simmer until soft and plump, about 5 minutes. Remove from the heat, discard the cinnamon stick and rosemary sprigs. Strain the dried fruit mixture, reserving the infused chicken stock. Transfer the dried fruit mixture to a medium bowl and stir in the vinegar, sugar, walnuts and a pinch of salt.
  • For the pork: Preheat oven to 425 degrees F. Slice the pork lengthwise, cutting to, but not through, the other side. Open the halves, laying the pork flat like a book. Place plastic wrap over the pork; pound to an even thickness, about 1/2 inch thick, using a meat mallet. Season the pork with 1 teaspoon salt and pepper. Spread the chutney mixture on the pork. Roll up, jelly-roll fashion. Truss the rolled pork with butcher's twine.
  • Heat the oil in a large ovenproof skillet over medium-high heat. Add the pork, seam-side down; cook 4 minutes or until browned, carefully turning occasionally. If the pan gets too dark, deglaze with 1/4 cup chicken stock, discarding the stock in a heatproof bowl after the deglazing. Place the pan in the oven. Roast until a thermometer inserted in the center registers 145 degrees F, 15 to 20 minutes. Remove the pork from the pan to a cutting board; let stand 5 minutes before slicing.
  • Return the pan to medium-high heat and deglaze with 1 cup of the reserved infused chicken stock. Cook, stirring constantly, until the stock has reduced and thickened. Stir in the butter and season the sauce with salt and pepper, strain through a fine-mesh sieve. Drizzle around the pork. Serve with Garlic Rosemary Mashed Potatoes and Celery Salad.
  • Put the potatoes in a large pot and add enough cold water to cover by 2 inches. Very generously salt the water. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer until the potatoes are very soft, about 18 minutes.
  • In a small saucepan, combine the heavy cream, garlic, rosemary, shallots and a pinch of salt. Simmer uncovered for about 15 minutes or until the cream reduces to 1/2 cup. Strain, set aside and keep warm.
  • Drain the potatoes then put them through a food mill or ricer into a large bowl. Immediately stir in the butter and gradually pour in the warm cream. Stir until smooth. Season to taste with salt.
  • Add all ingredients into a medium bowl; toss gently to coat. Season with salt and pepper to taste.

MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY ROASTED POTATOES



Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes image

Categories     Pork     Potato     Roast     Rosemary     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 19

For pork and potatoes
2 tablespoons whole black peppercorns
3 1/2 teaspoons kosher salt
5 garlic cloves
2 tablespoons unsalted butter, softened
1 (3 1/2-lb) 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 lb small (2-inch) boiling potatoes (preferably yellow-fleshed)
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1/4 teaspoon black pepper
For sauce
3/4 cup chicken broth
1/4 cup water
1 1/2 teaspoons cornstarch
1 tablespoon black truffle butter
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

Steps:

  • Prepare pork:
  • 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 pork in a spiral cut: Find beginning of a flap on 1 long side of loin (where bone was removed). Starting 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). Turn 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.
  • Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth meat pounder or rolling pin. Remove plastic wrap and spread 1 tablespoon truffle butter over pork. Top with half of mortadella, slightly overlapping slices. Spread 1 tablespoon truffle butter over mortadella, then top with remaining mortadella and spread with remaining tablespoon truffle butter. Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board. If 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. Rub roast all over with peppercorn butter, covering fat layer well.
  • Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven 20 minutes.
  • Prepare potatoes:
  • While pork is roasting, peel and halve potatoes. Parboil potatoes in a 5- to 6-quart pot of boiling salted water 5 minutes. Drain in a colander 5 minutes, then toss with oil, rosemary, remaining 1 1/2 teaspoons kosher salt, and pepper in a large bowl.
  • Remove pork from oven and reduce oven temperature to 325°F. Add 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 155°F, 45 to 55 minutes. Transfer pork to a platter and let stand 25 minutes.
  • Increase oven temperature to 450°F and remove rack from roasting pan. Spread potatoes out in pan and roast in middle of oven, stirring every 5 minutes, until golden brown, about 20 minutes more. Transfer to a serving bowl and keep warm.
  • Make sauce:
  • Skim as much fat as possible from pan juices. Straddle roasting pan across 2 burners, then add broth and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute. Stir together water and cornstarch, then add to broth mixture and boil, whisking, 1 minute. Remove from heat and whisk in truffle butter.
  • Discard string, then slice pork and serve with sauce and potatoes.

MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY POTATOES



Mortadella-Stuffed Pork Loin with Rosemary Potatoes image

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

Provided by skat5762

Categories     Pork

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

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)
3/4 cup chicken broth
1/4 cup water
1 1/2 teaspoons cornstarch
1 tablespoon black truffle butter

Steps:

  • Prepare pork: 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 pork in a spiral cut: Find beginning of a flap on 1 long side of loin (where bone was removed).
  • Starting 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).
  • Turn 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.
  • Cover pork with a sheet of plastic wrap and pound to 1/2 inch thick with a smooth meat pounder or rolling pin.
  • Remove plastic wrap and spread 1 tablespoon truffle butter over pork.
  • Top with half of mortadella, slightly overlapping slices.
  • Spread 1 tablespoon truffle butter over mortadella, then top with remaining mortadella and spread with remaining tablespoon truffle butter.
  • Beginning with end that was interior of loin, roll up loin tightly and arrange, seam side down (fat side up), on cutting board.
  • If 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.
  • Rub roast all over with peppercorn butter, covering fat layer well.
  • Put pork, fat side up, on oiled rack in roasting pan and roast in middle of oven 20 minutes.
  • Prepare potatoes: While pork is roasting, quarter potatoes.
  • Toss with oil, rosemary, remaining 1 1/2 teaspoons kosher salt, and pepper in a large bowl.
  • Remove pork from oven and reduce oven temperature to 325°F.
  • Add 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).
  • Transfer pork to a platter and let stand 25 minutes.
  • Increase oven temperature to 450°F and remove rack from roasting pan.
  • Spread potatoes out in pan, add mushrooms, and roast in middle of oven, stirring every 5 minutes, until golden brown, about 20 minutes more.
  • (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.
  • Make sauce: Skim as much fat as possible from pan juices.
  • Straddle roasting pan across 2 burners, then add broth and deglaze pan by boiling over high heat, stirring and scraping up brown bits, 1 minute.
  • Stir together water and cornstarch, then add to broth mixture and boil, whisking, 1 minute.
  • Remove from heat and whisk in truffle butter.
  • Discard string, then slice pork and serve with sauce, potatoes, and mushrooms.
  • Cooks' note: Pork can be butterflied and stuffed 1 day ahead and chilled, covered.
  • Bring to room temperature before proceeding.

Nutrition Facts : Calories 890.9, Fat 43.1, SaturatedFat 11.4, Cholesterol 200.7, Sodium 2105.8, Carbohydrate 53.4, Fiber 6, Sugar 5.5, Protein 71.6

STUFFED PORK LOIN WITH POTATOES



Stuffed Pork Loin With Potatoes image

This recipe is a compilation of several found on Recipezaar and other sites; and then I added some things I like to it. It is easy to prepare (in spite of the detailed directions). In fact, the hardest part was "roll cutting" the loin. It is possible to stuff and secure the loin ahead of time and refrigerate before baking.

Provided by IAKnight

Categories     Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

2 -3 lbs pork loin
1 (6 ounce) package stovetop cornbread stuffing mix
1/2 cup dried cranberries
1 apple, peeled cored and diced into 1/4-inch pieces. (use a good baking variety)
5 -6 slices bacon (optional)
5 potatoes, washed unpeeled, and cut into 3/4-inch pieces
1 dash kosher salt (or to taste)
2 teaspoons ground black pepper
1 dash seasoning salt (or to taste)

Steps:

  • Mix stuffing according to box instructions.
  • Add cranberries and apples and mix well.
  • Set stuffing aside to cool.
  • Preheat oven to 450 degrees.
  • Roll cut the pork loin. To roll cut, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. Use a boning or filet knife for this.
  • Spread the stuffing evenly on the unrolled loin.
  • Roll the loin up - it should resemble a jelly roll.
  • Wrap loin in bacon.
  • Secure both ends with butcher's twine (cotton string). The secure middle of loin with 2-3 more pieces of string.
  • Coat the inside bottom of a covered roaster with cooking spray.
  • Arrange potatoes evenly on bottom of pan.
  • Salt and Pepper Potatoes to taste.
  • Place stuffed loin on potatoes sprinkle seasoned salt, pepper, and salt to taste.
  • Place uncovered loin in ove for 10 minutes.
  • lower oven temperature to 350 degrees and bake uncovered for 30 minutes.
  • Cover roaster and cook remaining 45-50 minutes until center of loin reaches 170 degrees.
  • Let loin stand for at least 10 minutes before slicing. Plate potatoes while loin is standing.
  • Remove string and slice loin into 1/2" to 3/4" slices.

Nutrition Facts : Calories 437.5, Fat 16.9, SaturatedFat 5.8, Cholesterol 68, Sodium 343.8, Carbohydrate 43, Fiber 6.8, Sugar 4.1, Protein 27.5

ROSEMARY PORK AND POTATOES



Rosemary Pork and Potatoes image

Denise Dowd of St. Louis, Missouri shares this mouthwatering meal-in-one. We doubled the number of rosemary-seasoned pork tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for another recipe.-Denise Dowd, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 3-4 servings with potatoes plus 1 pound leftover pork.

Number Of Ingredients 10

1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
2 pork tenderloins (1 pound each)
1 pound small red potatoes, quartered

Steps:

  • In a small bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork., Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.

Nutrition Facts : Calories 463 calories, Fat 31g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 432mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

ROSEMARY PORK LOIN



Rosemary Pork Loin image

I started growing rosemary in my garden after I discovered this pork recipe. My husband and I think it's restaurant quality, and we look forward to making it after work. -Judy Learned, Boyertown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 6

1 garlic clove, minced
3/4 teaspoon salt
1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1/4 teaspoon pepper
1 pork tenderloin (1 pound)

Steps:

  • Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl., Stir in the oil, rosemary and pepper; brush over pork. Let stand for 20 minutes., Grill pork, covered, on a lightly oiled rack over medium heat or broil 4 in. from the heat until a thermometer reads 145°, 9-11 minutes on each side. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 163 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 488mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

STUFFED PORK LOIN



Stuffed Pork Loin image

Favorite Sunday meal. Serve this dish with garlic mashed potatoes, carrots, and peas.

Provided by skinnychef

Categories     Meat and Poultry Recipes     Pork

Time 3h5m

Yield 8

Number Of Ingredients 11

3 tablespoons margarine
½ cup chopped onion
½ cup chopped mushrooms
2 stalks celery, chopped
3 cups torn day-old bread
salt and ground black pepper to taste
1 (4 pound) boneless pork loin roast
3 tablespoons water, or as needed
1 tablespoon ground thyme
1 tablespoon herbes de Provence
1 pinch garlic powder, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat margarine in a skillet over medium heat; cook and stir onion, mushrooms, and celery in the hot margarine until vegetables are tender, about 12 minutes. Transfer vegetables to a bowl. Stir bread into vegetables until moistened; season with salt and black pepper.
  • Cut the pork loin almost in half lengthwise, cutting to about 1 inch from the bottom; open pork loin like a book. Cover with plastic wrap and lightly pound with a meat mallet to flatten the meat. Spoon stuffing onto the pork loin, roll the meat over the stuffing, and tie pork loin together in three places using kitchen twine.
  • Place tied loin into a roasting pan and pour about 3 tablespoons water around the roast. Season roast with salt, black pepper, thyme, herbes de Provence, and garlic powder.
  • Roast stuffed pork loin until an instant-read meat thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), 2 1/2 to 3 hours. Rest meat for 15 minutes before untying and slicing.

Nutrition Facts : Calories 359.7 calories, Carbohydrate 8.5 g, Cholesterol 108.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 39.9 g, SaturatedFat 5.5 g, Sodium 223 mg, Sugar 1.3 g

PORK TENDERLOIN WITH ROSEMARY



Pork Tenderloin with Rosemary image

Bake pork tenderloin with rosemary, garlic and pepper for an elegant dinner. Ready in 35 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 3

Number Of Ingredients 6

Cooking spray for greasing pan
1 clove garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 pork tenderloin (about 3/4 lb)
1 1/2 teaspoons finely chopped fresh or 1/2 teaspoon dried rosemary leaves, crushed

Steps:

  • Heat the oven to 425°F. Spray an 8-inch square or 11x7-inch pan with the cooking spray.
  • Peel and crush the garlic in a garlic press. Sprinkle salt and pepper over all sides of the pork tenderloin. Rub the rosemary and garlic on all sides of pork. Place pork in the pan.
  • Bake uncovered 20 to 30 minutes or until pork has a slight blush of pink in the center and a meat thermometer inserted in the center reads 160°F. Cut pork crosswise into thin slices.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 0 g, TransFat 0 g

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE



Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce image

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Provided by Ben S.

Categories     Meat and Poultry Recipes     Pork

Yield 16

Number Of Ingredients 13

3 tablespoons olive oil
16 whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16 dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
  • Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
  • Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
  • Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
  • Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g

PORK TENDERLOIN WITH ROSEMARY



Pork Tenderloin with Rosemary image

This easy pork dish with a sauce made from pan drippings comes from Ann Playe of Northampton, Massachusetts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

3 tablespoons butter, melted
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 teaspoons dried rosemary, crumbled
Coarse salt and ground pepper
2 small red onions, halved and cut lengthwise into 1/2-inch slices (2 cups)
2 pork tenderloins (3/4 to 1 pound each)
2 teaspoons all-purpose flour
1/4 cup Madeira

Steps:

  • Preheat oven to 450 degrees. In a small bowl, stir together 1 tablespoon butter, oil, garlic, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • In a small, shallow roasting pan, toss onions with half the butter mixture; push to sides; place pork in center. Rub remaining butter mixture over pork. Roast 10 minutes.
  • Heat broiler; set rack 4 inches from heat. Broil until pork registers 155 degrees on an instant-read thermometer, 10 minutes. Remove pork from pan.
  • Whisk flour and remaining 2 tablespoons butter in a small bowl; set aside. Place roasting pan with onions over medium-high heat. Add 3/4 cup water; bring to a boil, stirring to loosen any browned bits. Add Madeira and flour mixture. Cook sauce, stirring, until slightly thickened, 3 to 5 minutes.
  • Slice pork 1/4 inch thick, and divide among plates; spoon sauce on top.

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From laurainthekitchen.com


RECIPE: ROASTED ROSEMARY AND GARLIC PORK LOIN AND POTATOES
2019-05-01 Instructions. Arrange a rack in the middle of the oven and heat to 375°F. Place the oil, garlic, rosemary, salt, and pepper in a small bowl and rub together with your fingers to create a paste. Rub the paste all over the pork, then place fat-side down on a rimmed baking sheet. Roast for 30 minutes.
From thekitchn.com


MORTADELLA- AND TRUFFLE-STUFFED PORK LOIN WITH ROSEMARY ROAST …
Save this Mortadella- and truffle-stuffed pork loin with rosemary roast potatoes recipe and more from The Gourmet Cookbook: More Than 1000 Recipes to your own online collection ...
From eatyourbooks.com


RECIPE MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY …
Recipe - Mortadella-Stuffed Pork Loin with Rosemary Roasted PotatoesINGREDIENTS: 2 tablespoons whole black peppercorns 3 1/2 teaspoons kosher salt 5 garlic c...
From youtube.com


BALSAMIC ROSEMARY PORK TENDERLOIN WITH POTATOES AND PEARL …
7) Add the potato mixture all around the pork tenderloin and roast for 25 to 35 minutes or until the internal temperature of the thickest part of the pork reaches 150 degrees. Remove the pork tenderloin to a plate and cover with aluminum foil. Put the potatoes back in wile the pork is resting, about 10 minutes.
From laurainthekitchen.com


PORK LOIN WITH ROSEMARY POTATOES - COOKEATSHARE
T.G.I. Friday's Maple Cured Pork Loin With Sweet Potatoes 1237 views s Maple Cured Pork Loin With Sweet Potatoes , ingredients: 2 lb boneless pork loin , 1/2 c
From cookeatshare.com


MORTADELLA-STUFFED BAKED POTATOES RECIPE - LA CUCINA ITALIANA
2020-11-25 Boil the potatoes for 40 minutes in lightly salted water. Drain, peel, cut in half and scoop out the center using a melon baller or a teaspoon....
From lacucinaitaliana.com


ROSEMARY ROASTED LOIN OF PORK | BETTER HOMES & GARDENS
Directions. Preheat oven to 375°F. In a food processor combine leeks, basil, snipped rosemary, garlic, salt, and pepper. Add 1 tablespoon of the oil. Cover and process until mixture forms a chunky paste. Cut loin in half lengthwise. Spread half of the leek mixture on the cut sides of …
From bhg.com


MORTADELLA STUFFED PORK LOIN : LOMBO DI MAIALE RIPIENO DI …
To make the pork: Preheat oven to 450 degrees F. Step 2. 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. Reserve. Step 3. If pork loin has been tied, discard strings. Put loin, fat side down, on a cutting board lined with plastic wrap.
From recipenet.org


MORTADELLA-STUFFED MEATLOAF RECIPE - COOKIST
How To Make Mortadella-Stuffed Meatloaf. In a bowl add the minced meat. Add in the parmesan cheese. Stir in the breadcrumbs. Add the pecorino cheese. Add the salt, paprika, and pepper. Add the eggs, and water. Mix with your hands until all is well combined. Transfer the mixture to the parchment paper and make a rectangle with your hands.
From cookist.com


MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY ROASTED POTATOES
This Pin was discovered by Marie’s Italian~American Recipes. Discover (and save) your own Pins on Pinterest. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.co.uk


44 EASY PORK RECIPES IDEAS | PORK RECIPES, RECIPES, PORK
Jun 17, 2021 - Explore Tommy Miller's board "Pork recipes", followed by 1,168 people on Pinterest. See more ideas about pork recipes, recipes, pork. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


MEDITERRANEAN STUFFED PORK TENDERLOIN (RECIPE - NEIGHBORFOOD
2019-02-16 For the filling: Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly …
From neighborfoodblog.com


21 STUFFED PORK RECIPES FOR THOSE TIMES WHEN YOU CAN'T SERVE …
Easy and impressive meals for any occasion. Next time you have company coming, instead of a traditional chicken casserole or pot roast, serve one of these impressive stuffed pork dishes. Whether you prefer bone-in or boneless pork chops, pork tenderloin, or pork loin, these recipes will be sure to please your hungry crowd. Some of these stuffed pork dishes are …
From southernliving.com


PORK TENDERLOIN WITH ROSEMARY POTATOES
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Pork Tenderloin With Rosemary Potatoes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


ELIZABETH MINCHILLI’S STUFFED ROAST PORK WITH MORTADELLA
2019-04-19 Let cook until set, 3 to 4 minutes. Remove the frittata from the pan and let cool. Repeat with the other egg and another 1/4 cup Parmigiano to make a second frittata. Sprinkle the remaining Parmigiano over the open pork fillets. Layer half of …
From aymag.com


EASY PORK TENDERLOIN WITH ROASTED POTATOES - REYNOLDS BRANDS
Directions. Step 1. PREHEAT oven to 425°F.For easy cleanup, line a 13x9x2-inch pan with Reynolds Wrap ® Heavy Duty Aluminum Foil. Step 2. COMBINE olive oil, basil, rosemary and salt in a large bowl. Place pork tenderloin in foil-lined pan. Sprinkle and rub 2/3 of olive oil and herb mixture over pork, turning to coat evenly.
From reynoldsbrands.com


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