Mortadella-Stuffed Pork Loin With Rosemary Potatoes

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Nutrition per serving    (USDA % daily values)
CAL
963
FAT
169%
CHOL
99%
SOD
107%

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Ingredients for 6 servings

For sauce

3 tablespoons black truffle butter, softened

3 1/2 teaspoons kosher salt

For pork and potatoes

1/4 teaspoon black pepper

1 1/2 teaspoons cornstarch

1/2 lb thinly sliced mortadella

1/4 cup water

3 tablespoons extra-virgin olive oil

3/4 cup chicken broth

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

4 lbs small red potatoes

1 tablespoon black truffle butter

2 tablespoons unsalted butter , softened

1 tablespoon whole black peppercorn

1 tablespoon chopped fresh rosemary

5 cloves garlic

16 ounces mushrooms , thinly sliced (I used white)

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