Mortadella Stuffed Pork Loin With Rosemary Potatoes Food

PORK ROULADE WITH CHUTNEY STUFFING AND ROSEMARY GARLIC MASHED POTATOES

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

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.

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.

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.

ROAST PORK LOIN WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

STUFFED PORK LOIN WITH POTATOES

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.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).