Table of Contents

Mortadella-Stuffed Pork Loin with Rosemary Potatoes

The aroma alone is enough to transport me back to my culinary school days. I remember the first time I attempted a stuffed pork loin – a far cry from this elegant Mortadella version. The pork was dry, the stuffing bland, and the presentation… well, let’s just say it resembled something my dog might leave behind. But every failure is a lesson, and this dish is a testament to the power of persistence and a touch of culinary inspiration. The salty mortadella, earthy truffles, and fragrant rosemary create a symphony of flavors that always impress.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 50 minutes
Servings: 6-8
Dietary Type: Gluten-Free (check mortadella ingredients)

Ingredients

For the Pork and Potatoes:

1 tablespoon whole black peppercorns
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 (white truffle butter can be substituted)
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 (such as white button, cremini, or a mix)

For the Sauce:

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

Equipment Needed

Mortar and pestle
Kitchen string
17- by 11-inch flameproof roasting pan with an adjustable V-rack
Instant-read thermometer
Plastic wrap
Sharp boning or paring knife
Smooth meat pounder or rolling pin

Instructions

Prepare the Pork: Preheat your oven to 450°F (232°C).
Crush the Spices: Using a mortar and pestle, coarsely crush the black peppercorns and 2 teaspoons of kosher salt. Add the garlic cloves and mash until a paste forms. Stir in the softened unsalted butter. This fragrant mixture will form the base of your pork’s flavor.
Butterfly the Pork Loin: If your pork loin is already tied, remove the strings. Place the pork loin, fat side down, on a cutting board lined with plastic wrap. This step prevents sticking and makes cleanup easier.
Spiral Cut: This is the most crucial step! Find the beginning of a flap on one long side of the loin where the bone was removed. Starting at the inside edge of the flap, make a long cut lengthwise down the side of the loin with a very sharp boning or paring knife, stopping 1 inch from the bottom. Turn the knife parallel to the bottom of the loin and begin to cut your way inward (parallel to the bottom), keeping the thickness of the meat as even as possible. Use your other hand to gently lift and pull the top portion of the meat away from the knife, until the loin is one long, flat piece of meat. Think of unrolling a jelly roll!
Pound the Pork: Cover the pork with another sheet of plastic wrap and pound it to 1/2 inch thick with a smooth meat pounder or rolling pin. This ensures even cooking and tenderness.
Assemble the Stuffing: Remove the plastic wrap and spread 1 tablespoon of black truffle butter evenly over the flattened pork. Top with half of the thinly sliced mortadella, slightly overlapping the slices. Spread another 1 tablespoon of black truffle butter over the mortadella, then top with the remaining mortadella. Spread the final 1 tablespoon of black truffle butter over the second layer of mortadella.
Roll and Tie: Beginning with the end that was the interior of the loin, roll up the pork loin tightly and arrange it, seam side down (fat side up), on the cutting board. If the fat layer is 1/4 inch thick, make very close crosswise cuts in it (about 1/8 inch apart; do not cut through to the meat). This helps the fat render and crisp up during roasting. Securely tie the loin with kitchen string at 1-inch intervals.
Season the Exterior: Rub the roast all over with the peppercorn butter, ensuring the fat layer is well covered. This creates a flavorful crust.
Roast the Pork: Place the pork, fat side up, on an oiled rack in the roasting pan and roast in the middle of the oven for 20 minutes. This initial high heat helps to brown the pork.
Prepare the Potatoes: While the pork is roasting, quarter the red potatoes. In a large bowl, toss the potatoes with the olive oil, rosemary, the remaining 1 1/2 teaspoons of kosher salt, and black pepper.
Add Potatoes and Continue Roasting: Remove the pork from the oven and reduce the oven temperature to 325°F (163°C). Add the potatoes to the roasting pan, turning them in the pan juices to coat. Roast the pork with the potatoes until an instant-read thermometer inserted diagonally 2 inches into the meat registers 150°F (66°C), approximately 90 minutes or so. Watch carefully to avoid overcooking.
Rest the Pork: Transfer the pork to a platter and let it rest for 25 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Roast the Mushrooms: Increase the oven temperature to 450°F (232°C) and remove the rack from the roasting pan. Spread the potatoes out in the pan, add the sliced mushrooms, and roast in the middle of the 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 the Sauce: Skim as much fat as possible from the pan juices. Straddle the roasting pan across two burners, then add the chicken broth and deglaze the pan by boiling over high heat, stirring and scraping up the browned bits (fond), for 1 minute.
Thicken the Sauce: Stir together the water and cornstarch, then add to the broth mixture and boil, whisking constantly, for 1 minute. This will thicken the sauce to a desired consistency.
Finish the Sauce: Remove the pan from the heat and whisk in the remaining 1 tablespoon of black truffle butter. This adds richness and a final touch of truffle aroma.
Serve: Discard the kitchen string, then slice the pork and serve with the sauce, potatoes, and mushrooms.

Expert Tips & Tricks

Don’t be afraid to experiment with the stuffing. Add a layer of spinach, roasted red peppers, or even some provolone cheese for extra flavor.
If you’re short on time, you can use pre-made truffle butter. Just make sure it’s high quality for the best flavor.
To ensure even cooking, make sure the pork loin is evenly thick after butterflying and pounding.
Use a very sharp knife for butterflying the pork loin. A dull knife will make the process difficult and can result in uneven cuts.
Letting the pork rest is crucial for retaining its juices. Don’t skip this step!

Serving & Storage Suggestions

Serve the Mortadella-Stuffed Pork Loin hot, sliced into 1/2-inch thick medallions, and generously drizzled with the truffle-infused sauce. Arrange the rosemary potatoes and mushrooms artfully around the pork on a platter.

Leftover pork can be stored in an airtight container in the refrigerator for up to 3 days. The potatoes and mushrooms should also be stored separately. To reheat, slice the pork and warm it gently in a skillet with a little bit of the sauce or in the microwave at 50% power. Reheat the potatoes and mushrooms in the oven or a skillet until heated through.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	50g	77%
Saturated Fat	15g	75%
Cholesterol	220mg	73%
Sodium	2300mg	96%
Total Carbohydrate	60g	20%
Dietary Fiber	7g	28%
Sugars	7g	N/A
Protein	75g	150%

Variations & Substitutions

Gluten-Free: Ensure your mortadella and chicken broth are gluten-free. You can also use tapioca starch instead of cornstarch to thicken the sauce.
Herb Variations: Experiment with different herbs in addition to or instead of rosemary. Thyme, sage, or oregano would all be delicious.
Cheese Addition: Incorporate a layer of cheese, such as provolone, fontina, or mozzarella, into the stuffing for added richness.
Spicy Kick: Add a pinch of red pepper flakes to the peppercorn butter or stuffing for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I prepare the pork ahead of time?
A: Yes! You can butterfly and stuff the pork loin up to 1 day ahead of time and chill it in the refrigerator, covered. Bring it to room temperature for about 30 minutes before roasting.

Q: What if I can’t find black truffle butter?
A: While black truffle butter adds a luxurious flavor, you can substitute white truffle butter or simply use regular unsalted butter with a few drops of truffle oil.

Q: How do I know when the pork is cooked through?
A: The best way to ensure the pork is cooked to the correct temperature is to use an instant-read thermometer. Insert it diagonally 2 inches into the center of the meat. The pork should reach an internal temperature of 150°F (66°C).

Q: Can I use different types of potatoes?
A: Absolutely! Yukon gold or fingerling potatoes would also work well in this recipe. Adjust the cooking time as needed depending on the size of the potatoes.

Q: What can I serve with this dish?
A: This Mortadella-Stuffed Pork Loin is delicious served with a side of roasted asparagus, green beans, or a simple salad. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, would also pair nicely.

Final Thoughts

This Mortadella-Stuffed Pork Loin with Rosemary Potatoes might seem intimidating at first, but trust me, it’s more approachable than it looks. The combination of savory pork, salty mortadella, earthy truffles, and fragrant rosemary is simply divine. So, gather your ingredients, sharpen your knives, and prepare to create a show-stopping dish that will impress your family and friends. Don’t be afraid to experiment with variations and make it your own! I’m sure it will become a new favorite. I’d love to hear how yours turns out!

Mortadella-Stuffed Pork Loin with Rosemary Potatoes Recipe