Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes

Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes

Ingredients

  • 4 ounce Daniele Mortadella, sliced
  • 3 1/2 pound center-cut boneless pork loin roast , 4 to 5 inches in diameter
  • 2 tablespoons black pepper
  • 3 1/2 teaspoons kosher salt
  • 5 cloves garlic, minced
  • 2 tablespoons unsalted butter, softened
  • 2 pounds small red bliss potatoes
  • 3 tablespoons Extra Virgin Olive oil
  • 2 tablespoons fresh Parsley, chopped

Method of Preparation

Preheat Oven to 350°F. Put loin, fat side down, on a cutting board. Butterfly pork in a spiral cut until one large flat piece of meat. Place Daniele Mortadella at one end of the lion. Season the pork with black pepper, salt and garlic.  Roll and truss pork lion. Place in a roasting pan with butter in the oven for about 40 minutes. Or until the pork loin had reached an internal temperature of 155°F. While pork is roasting, quarter the potatoes then toss with olive oil and season with salt and pepper. Place on a baking sheet. Put in oven until golden brown and fork tender. Remove potatoes and toss with fresh chopped parsley. Makes 8 servings

Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes