Roasted Pork Loin with Prunes, Dandelion Greens, and Mustard

Name: Roasted Pork Loin with Prunes, Dandelion Greens, and Mustard
Yield: makes 4 sandwiches
Ingredients: 1 pound boneless pork loin; Kosher salt and freshly ground black pepper; 2 teaspoons caraway seeds; 3 teaspoons extra-virgin olive oil; 16 small pitted prunes; 1/4 cup white wine; 2 teaspoons mustard; 1 large garlic clove, thinly sliced; 4 cups loosely packed dandelion greens (small leaves are less bitter), thick stems removed; 1 teaspoon white wine vinegar; 8 slices country bread

December 9, 2011

This is a great sandwich to make with leftovers (in this case, leftover pork loin). One of the key elements in this sandwich is the choice of greens. Dandelion greens are bitter, but balance the other flavors of prunes and mustard. If the greens are not to your liking, either try buying smaller-leafed dandelion greens (the larger the leaf, the more pronouncedly bitter) or substitute mustard greens or endive.

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