Dandelion-Stuffed Pork Loin
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.
Recipe by Oxmoor House October 2013
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Credit:
Oxmoor House
Recipe Summary
Ingredients
Directions
Source
Cooking Light Lighten Up, America!
Nutrition Facts
Per Serving:
242 calories; fat 6.7g; saturated fat 2.1g; mono fat 3.1g; poly fat 1g; protein 26.3g; carbohydrates 16.2g; fiber 1.7g; cholesterol 78mg; iron 2mg; sodium 273mg; calcium 60mg.