Dandelion-Stuffed Pork Loin
Photo: Oxmoor House
More From Oxmoor House
1 Hour, 22 Minutes
Amount per serving
- Calories: 242
- Fat: 6.7g
- Saturated fat: 2.1g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 26.3g
- Carbohydrate: 16.2g
- Fiber: 1.7g
- Cholesterol: 78mg
- Iron: 2mg
- Sodium: 273mg
- Calcium: 60mg
- 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.
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