Dandelion-Stuffed Pork Loin

Dandelion-Stuffed Pork LoinRecipe
Photo: Oxmoor House
This is a special-occasion entrée that doesn't take too much time to make. The original version of this recipe won the blue ribbon at the Great Dandelion Cook-Off in Dover, Ohio, and was developed by Sherry Schie.


Serves 14 (serving size: 3 ounces pork and 1 1/2 tablespoons sauce)
Total time: 1 Hour, 22 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 1 Hour, 22 Minutes

Nutritional Information

Calories 242
Fat 6.7 g
Satfat 2.1 g
Monofat 3.1 g
Polyfat 1 g
Protein 26.3 g
Carbohydrate 16.2 g
Fiber 1.7 g
Cholesterol 78 mg
Iron 2 mg
Sodium 273 mg
Calcium 60 mg


2 tablespoons olive oil
1/2 cup chopped onion
8 garlic cloves, minced
3 (7-ounce) bunches dandelion greens, trimmed (6 cups)
1/2 cup muscadine wine or other sweet white wine
1/2 cup pitted dates, chopped
1/4 cup raisins, soaked in 1 cup water
1 cup panko (Japanese breadcrumbs)
1 1/2 tablespoons chopped fresh rosemary
3/4 teaspoon kosher salt
1 (3 1/2-pound) boneless pork loin roast, trimmed
1/3 pound thinly sliced pancetta
Cooking spray
1 cup fat-free, lower-sodium chicken broth
1/4 cup muscadine wine or other sweet white wine
1/4 cup chardonnay or other dry white wine
2 tablespoons cornstarch
1 tablespoon water
2 teaspoons butter


1. Preheat oven to 450°.

2. To prepare pork, heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Add greens and next 3 ingredients (through raisins); cover and cook 4 minutes or until greens wilt, stirring occasionally. Uncover, and cook 3 minutes or until liquid evaporates.

3. Place greens mixture in a food processor; pulse 3 times or until chopped. Transfer mixture to a bowl. Add breadcrumbs, rosemary, and salt, tossing to combine.

4. Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place pork between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Layer pancetta over pork. Spread dandelion stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine.

5. Place pork in a shallow pan coated with cooking spray. Bake at 450° for 15 minutes. Reduce oven temperature to 325°; bake 30 minutes or until a thermometer inserted in center registers 145°. Transfer pork to a platter, reserving drippings in pan. Cover pork with foil, and let stand 15 minutes.

6. To prepare sauce, stir broth, 1/4 cup muscadine wine, and white wine into pan drippings, scraping pan to loosen browned bits. Pour wine mixture into a small saucepan.

7. Combine cornstarch and 1 tablespoon water in a small bowl. Add cornstarch mixture to broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in butter.

8. Cut pork into 14 slices. Serve with sauce.