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1
Preheat the oven to 375F.
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2
Season the pork loin with salt and pepper and cover evenly with the caraway seeds.
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3
In an ovenproof skillet over medium-high heat, add 2 teaspoons of the oil and brown the meat until golden brown on all sides.
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4
Transfer the meat to the oven and roast for 30 to 45 minutes, until it reaches an internal temperature of 145F.
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5
In a saucepan, bring 2 cups water to a boil.
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6
Add the prunes, and immediately remove the pan from the heat.
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7
Set aside for 15 minutes, then drain.
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8
Remove the meat from the oven and transfer to a plate to rest.
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9
Discard the oil from the skillet and return the skillet to the stove.
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10
Over high heat, add the prunes, wine, and mustard.
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11
Reduce until the liquid becomes a sauce that coats the prunes; set aside.
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12
Add any juices that gathered from the resting meat to the prunes.
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13
In another skillet over medium-high heat, add the remaining teaspoon of oil.
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14
Once the oil is hot, add the garlic and saute until fragrant.
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15
Add the dandelion greens and season with salt and pepper.
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16
Once the greens are wilted, add the vinegar, toss, and remove from the heat.
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17
Slice the pork as thin as possible and grill the bread on both sides.
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18
Top 4 of the slices of bread with the prunes and sliced pork and season with salt.
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19
Place the dandelion greens on top.
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20
Cover with remaining slices of bread, cut into halves, and serve.
