Name: Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes
Yield: Makes 8 servings
Ingredients: 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; 3/4 cup chicken broth; 1/4 cup water; 1 1/2 teaspoons cornstarch; 1 tablespoon black truffle butter; a mortar and pestle; kitchen string; a 17- by 11-inch flameproof roasting pan with an adjustable V-rack; an instant-read thermometer

Mortadella-Stuffed Pork Loin with Rosemary Roasted PotatoesRichard Gerhard Jung

Lombo di Maiale Ripieno di Mortadella con Patate Arrosto

This dish was inspired by a truffled mortadella we tasted in Rome. Good-quality mortadella can be found at butcher shops, at Italian markets, and even in the deli section of many supermarkets.

Active time: 1 hr Start to finish: 1 1/4 hr

Cooks' note:

• Pork can be butterflied and stuffed 1 day ahead and chilled, covered. Bring to room temperature before proceeding. *Available at some specialty foods shops and D'Artagnan (800-327-8246).

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