Dandelion-Stuffed Pork Loin

Ingredients

• 3.5 pound pork loin roast boneless trimmed
• 2 teaspoons butter 
• 0.3 cup chardonnay dry white
• 2 tablespoons cornstarch 
• 21 ounce dandelion greens trimmed (6 cups)
• 0.5 cup dates pitted chopped
• 1.5 tablespoons rosemary fresh chopped
• 8  garlic cloves minced
• 0.8 teaspoon kosher salt 
• 1 cup lower-sodium chicken broth fat-free
• 2 tablespoons olive oil 
• 0.5 cup onion chopped
• 0.3 pound pancetta thinly sliced
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.3 cup raisins 
• 1 tablespoon water 
• 0.3 cup muscadine wine sweet
• 0.5 cup muscadine wine sweet

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• plastic wrap
• kitchen thermometer
• aluminum foil
• meat tenderizer
• kitchen twine

Directions

1. Preheat oven to 45
2. To prepare pork, heat a large skillet over medium heat.
3. Add oil to pan; swirl to coat.
4. Add onion and garlic; saut 3 minutes.
5. 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.
6. Place greens mixture in a food processor; pulse 3 times or until chopped.
7. Transfer mixture to a bowl.
8. Add breadcrumbs, rosemary, and salt, tossing to combine.
9. Cut horizontally through center of pork, cutting to, but not through, other side using a sharp knife; open flat as you would a book.
10. Place pork between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet.
11. Layer pancetta over pork.
12. Spread dandelion stuffing over pork, leaving a 1/2-inch margin around outside edges.
13. Roll up pork, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with twine.
14. Place pork in a shallow pan coated with cooking spray.
15. Bake at 450 for 15 minutes. Reduce oven temperature to 325; bake 30 minutes or until a thermometer inserted in center registers 14
16. Transfer pork to a platter, reserving drippings in pan. Cover pork with foil, and let stand 15 minutes.
17. To prepare sauce, stir broth, 1/4 cup muscadine wine, and white wine into pan drippings, scraping pan to loosen browned bits.
18. Pour wine mixture into a small saucepan.
19. Combine cornstarch and 1 tablespoon water in a small bowl.
20. Add cornstarch mixture to broth mixture; bring to a boil. Cook 1 minute, stirring constantly.
21. Remove from heat; stir in butter.
22. Cut pork into 14 slices.
23. Serve with sauce.