Dandelion-Stuffed Pork Loin with Dandy Sauce

Dandelion-Infused Olive Oil

  • 1 cup dandelion blossoms, rinsed and dried completely
  • 3⁄4 cup extra-virgin olive oil

Place oil and dandelions in saucepan. Simmer on very low heat for 25 to 30 minutes. Remove from stove and let cool completely.

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 or 4 weeks.

Dandelion-Stuffed Pork Loin

  • 3 1⁄2 pounds pork loin, butterflied
  • 12 pieces pancetta, thinly sliced
  • 6 cups dandelion greens
  • 1⁄4 cup onion, chopped
  • 3 teaspoons dandelion-infused olive oil
  • 4 to 6 tablespoons dandelion wine, as needed to wilt dandelion greens
  • 10 garlic cloves, roasted
  • 11⁄2 tablespoons fresh rosemary
  • 1⁄2 cup dates, pitted and chopped
  • 1⁄4 cup white raisins
  • 1 cup panko breadcrumbs
  • Salt and pepper, to taste

In sauté pan, add dandelion-infused 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.

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.

Lay butterflied pork loin flat, place pancetta slices on top of pork lion; overlapping pancetta may be necessary. Top with stuffing mixture, spreading it evenly. Roll pork loin and tie. Place in roasting pan.

Roast in 450° oven for 15 minutes. Reduce heat to 325° and continue to roast for 45 to 55 minutes or until internal temperature reaches 145°.

Remove from oven and remove from roasting pan. Lightly cover and allow to meat to rest for 5 to 10 minutes. Serve sliced with Dandy Sauce.

Dandy Sauce

  • 1⁄2 cup dandelion wine
  • 1⁄2 cup dry white wine
  • 2 cups chicken stock
  • 2 teaspoons corn starch
  • 1 1⁄2 teaspoons water
  • 2 teaspoons butter

In roasting pan (same pan that the pork loin was cooked in), add both wines and chicken stock; deglaze pan over medium-high heat. Add small amount of corn starch slurry and cook until sauce reaches desired thickness. Add butter while whisking. Strain sauce and serve with pork loin.