Dandelion-Stuffed Pork Loin

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.

Yield: Serves 14 (serving size: 3 ounces pork and 1 1/2 tablespoons sauce)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 22 Minutes

Nutritional Information

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

Ingredients

  • Pork:
  • 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
  • Sauce:
  • 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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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. 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. 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. 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. 8. Cut pork into 14 slices. Serve with sauce.
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