Mortadella Stuffed Pork Loin With Rosemary Roasted Potatoes Recipes

MORTADELLA-STUFFED PORK LOIN WITH ROSEMARY ROASTED POTATOES

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

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.

PORK ROULADE WITH ROASTED RED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Butterfly the pork loin and pound it out to an even thickness of 1/2 to 3/4 inch.
• Add the broccoli rabe to a large pot of boiling water and cook until just tender, 2 to 3 minutes. Submerge the broccoli rabe in a bowl of ice water until cooled, then wring it out to remove as much water as possible. Roughly chop and add to a medium bowl.
• To the broccoli rabe, add the breadcrumbs, sausage, Parmesan and egg; stir to combine. Lay a large piece of caul fat out on a large, flat work surface. Lay about 6 prosciutto slices in the middle, slightly overlapping. Arrange the flattened out pork loin on top of the prosciutto. Set the sausage mixture on the pork loin and shape it into a neat, even log. Wrap 2 pieces of prosciutto around each end of the log and fold the prosciutto that's underneath up and around the pork. Roll the pork loin around the filling and into a log, wrapping the caul fat around it in an even layer. Tie with butcher's twine to secure.
• Coat a pan with olive oil and place it over medium-high heat. Sear the pork roulade until golden brown on all sides. Transfer to a baking dish and bake 10 minutes (reserve the fat in the pan for the Roasted Red Potatoes). Flip the roulade and continue to bake until the internal temperature registers 150 degrees F, about 10 minutes more. Let rest for 5 minutes, then remove the string. Slice and serve with Roasted Red Potatoes.
• Preheat the oven to 375 degrees F.
• Put the potatoes in a large bowl along with the fat from searing the roulade. Add the Parmesan, garlic, rosemary and some salt; toss to coat. Spread the potatoes out on a baking sheet and bake until tender, 20 to 25 minutes.

ROSEMARY PORK TENDERLOIN

Steps:

• In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
• Preheat oven to 375 degrees F.
• Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
• Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!

STUFFED PORK LOIN

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.

ROAST PORK LOIN AND POTATOES

Steps:

• Preheat oven 375°.
• Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
• Place pork in large roast pan.
• Sprinkle with salt and pepper.
• Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
• Cover pork loosely with foil and roast 2 hours.
• Divide remaining 1/4 cup oil between 2 heavy skillets.
• Heat oil over medium-high heat.
• Divide potatoes between skillets.
• Sprinkle with salt and pepper.
• Sauté until potatoes are golden brown but not tender, about 15 minutes.
• Transfer potatoes to roasting pan with pork.
• Toss potatoes in pan juices.
• Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
• Place pork in center of platter, surround with potatoes.
• Pour pan juices into glass measuring cup.
• Spoon off fat.
• Pour juices over pork and potatoes.

ROSEMARY PORK AND POTATOES

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.

HERB ROASTED PORK LOIN AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

ROSEMARY PORK LOIN

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.