Dandelion-Stuffed Pork Loin

• 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

1. Preheat oven to 450u0b0.
2. To prepare pork, heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and garlic; saute 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 450u0b0 for 15 minutes. Reduce oven temperature to 325u0b0; bake 30 minutes or until a thermometer inserted in center registers 145u0b0. 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.

olive oil, onion, garlic, dandelion greens, muscadine wine, dates, raisins, rosemary, kosher salt, pork loin, pancetta, cooking spray, chicken broth, muscadine wine, white wine, cornstarch, water, butter

Taken from www.myrecipes.com/recipe/dandelion-stuffed-pork-loin (may not work)