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
The roasted pork can be covered and refrigerated for a make-ahead meal. 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. Uncover and heat for 15 to 20 minutes more. You can prep the kale ahead of time and store it in a paper towel-lined plastic bag in the refrigerator.
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