Dandelion-Stuffed Pork Loin
3 ½ pounds pork loin, butterflied
12 pieces pancetta, thinly sliced
6 cups dandelion greens
¼ cup onion, chopped
3 teaspoons dandelion infused olive oil (recipe below)
4-6 tablespoons dandelion wine, as needed to wilt dandelion greens
10 garlic cloves, roasted
1 ½ tablespoons fresh rosemary
½ cup dates, pitted and chopped
¼ cup white raisins
1 cup Panko breadcrumbs
Salt and pepper, to taste
Dandy Sauce (recipe below)
1. In sauté pan, add olive oil, onions, white wine, and dandelion greens; cover and simmer until tender. If needed, add more wine to achieve desired tenderness of greens. When greens are wilted and tender, strain and drain well. Place greens and onion mixture in food processor.
2. Add to food processor; garlic, rosemary, dates, raisins, and salt and pepper. Pulse just until chopped; be careful not to over process - you don't want a paste! Remove mixture and place in bowl. Add breadcrumbs and mix well together. Set stuffing mixture aside.
3. Lay butterflied pork loin flat, place pancetta slices on top of pork lion; overlapping pancetta may be necessary. Top with stuffing mixture evenly. Roll pork loin and tie. Place in roasting pan.
4. Roast in 450 degree oven for 15 minutes. Reduce heat to 325 degrees and continue to roast for 45 to 55 minutes or until internal temperature reaches 145 degrees.
5. Remove roasting pan from oven and remove pork from roasting pan. Lightly cover and allow meat to rest for 5-10 minutes. Serve sliced with Dandy Sauce.
½ cup dandelion wine
½ cup dry white wine
2 cups chicken stock
2 teaspoons corn starch
1 ½ teaspoons water
2 teaspoons butter
In roasting pan (same pan that pork loin was cooked in), add both wines, chicken stock and deglaze pan over med-high heat. In a small bowl, combine corn starch and water and stir together (this mixture is called a slurry). Whisk in a small amount of the slurry and bring to a simmer. Cook, adding slurry to thicken until sauce reaches the desired thickness. Add butter while whisking. Strain sauce and serve with pork loin.
Dandelion Infused Olive Oil
1 cup dandelion blossoms, rinsed and dried completely
¾ cup extra virgin olive oil
1. Place oil and dandelions in saucepan. Simmer on very low heat for 25 - 30 minutes. Remove from stove and let cool completely.
2. Once oil has completely cooled, strain oil thru fine sieve or cheesecloth and set aside.
**Can be kept in airtight container for up to 3-4 weeks.