Roasted Pork Loin with Kale and Polenta

Name: Roasted Pork Loin with Kale and Polenta
Ingredients: 5 ounces thinly sliced pancetta, finely chopped; 1 tablespoon fennel pollen or ground fennel seeds; 4 cloves garlic, minced or grated; 1 rolled boneless pork loin roast (2 1/2 to 3 pounds); 2 sprigs rosemary, broken or cut into 1 1/2-inch pieces (8 to 10 pieces total); Kosher salt and coarsely ground black pepper; 2 tablespoons EVOO, plus more for drizzling; 1 cup dry white wine; 2 cups chicken stock; 1 cup whole milk; 1 bunch Tuscan kale, stemmed; Juice of 1/2 lemon; Freshly grated nutmeg; 1 cup quick-cooking polenta; 2 tablespoons butter; 1 cup grated pecorino

Roasted Pork Loin with Kale and Polenta was pinched from <a href="http://www.cookingchanneltv.com/recipes/roasted-pork-loin-with-kale-and-polenta.html" target="_blank">www.cookingchanneltv.com.</a>

INGREDIENTS

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5 ounces thinly sliced pancetta, finely chopped

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1 tablespoon fennel pollen or ground fennel seeds

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4 cloves garlic, minced or grated

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1 rolled boneless pork loin roast (2 1/2 to 3 pounds)

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2 sprigs rosemary, broken or cut into 1 1/2-inch pieces (8 to 10 pieces total)

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Kosher salt and coarsely ground black pepper

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2 tablespoons EVOO, plus more for drizzling

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1 cup dry white wine

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2 cups chicken stock

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1 cup whole milk

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1 bunch Tuscan kale, stemmed

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Juice of 1/2 lemon

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Freshly grated nutmeg

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1 cup quick-cooking polenta

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2 tablespoons butter

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1 cup grated pecorino

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