Mortadella Stuffed Pork Loin with Rosemary Roasted Potatoes

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

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