Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes recipes

Mortadella-Stuffed Pork Loin with Rosemary Roasted Potatoes recipes
16 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
  • 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
Nutrition
954
48% daily value
8 servings
                                       
                                            high-​fiber, low-​carb, low-​sugar, gluten-​free
     

Fat

76% 49

Saturated

72% 14

Trans

- 1

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

15% 44

Carbs (net)

- 38

Fiber

22% 6

Sugars

- 2

Sugars, added

- 0

Protein

163% 81

Cholesterol

84% 253

Sodium

58% 1381

Calcium

7% 72

Magnesium

33% 140

Potassium

48% 2254

Iron

24% 4

Zinc

65% 7

Phosphorus

127% 891

Vitamin A

9% 81

Vitamin C

50% 45

Thiamin (B1)

137% 2

Riboflavin (B2)

58% 1

Niacin (B3)

138% 22

Vitamin B6

242% 3

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

93% 2

Vitamin D

14% 2

Vitamin E

10% 1

Vitamin K

10% 12
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