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1
Preheat the oven to 325 degrees F.
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2
Combine the pancetta, fennel pollen and garlic in a small bowl.
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3
Cut 18 to 20 slits (2 inches deep) in the pork roast.
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4
Alternately fill the slits with the pancetta mixture and a piece of rosemary.
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5
Sprinkle the pork liberally with salt and pepper.
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6
Heat the EVOO in a large Dutch oven over medium-high heat.
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7
Add the pork and cook until browned on all sides.
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8
Transfer to the oven and roast for 45 minutes.
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9
Douse the pork with the wine and roast until a thermometer inserted into the center of the pork registers 165 degrees F, 20 to 30 minutes more.
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10
Transfer the pork to a cutting board and let rest for 15 minutes.
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11
Meanwhile, bring a large pot of water to a boil for the kale.
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12
Bring the stock and milk to a low boil in another pot for the polenta.
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13
Cook the kale for 7 to 8 minutes, then remove to a platter using tongs.
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14
Drizzle with EVOO and lemon juice and season with salt, pepper and a little nutmeg.
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15
Whisk the polenta into the stock mixture and cook, whisking, until thick, 2 to 3 minutes.
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16
Season with salt and pepper.
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17
Stir in the butter and then the cheese, and remove from the heat.
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18
Slice the pork and serve with the polenta and kale.
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19
Cook's Note: The roasted pork can be covered and refrigerated for a make-ahead meal.
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20
Bring to room temperature, then reheat in a 325 degree F oven, covered, for 15 minutes, adding 1 cup chicken stock to the pot to keep it moist.
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21
Uncover and heat for 15 to 20 minutes more.
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22
You can prep the kale ahead of time and store it in a paper towel-lined plastic bag in the refrigerator.
