Porchetta with Wilted Arugula and Warm Dates

Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.  

Lay the pork loin, cut side up, on a work surface, and season with salt and pepper. In a bowl, stir together the bread crumbs, garlic, rosemary, sage, fennel seeds and 2 Tbs. of the olive oil, and season with salt and pepper. Spread the bread crumb mixture in an even layer over the pork, leaving a 1-inch (2.5-cm) border uncovered.  

Lay the prosciutto on another work surface, overlapping the slices to form a bed wide and long enough to completely enclose the pork loin. Starting with a long side, roll up the pork loin and place it, seam side up, on top of the prosciutto. Keeping one hand on the pork so that it doesn’t unroll, wrap the prosciutto around it, taking care that the prosciutto adheres to the meat. Carefully place the pork, seam side down, in the center of the prepared pan. Season with salt and pepper and roast for 25 minutes.  

Reduce the oven temperature to 300°F (150°C) and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145°F (63°C), about 45 minutes longer.  

Just before removing the pork from the oven, in a bowl, toss together the arugula, dates and the remaining 2 Tbs. olive oil, and season with salt and pepper. Remove the pan from the oven and immediately scatter the arugula mixture all around the pork; the arugula will wilt from the residual heat. Let the pork rest for 10 minutes.  

Transfer the pork to a cutting board and cut into slices. Place the arugula and dates on a platter and top with the pork. Serve immediately. Serves 6.

Adapted from Williams Sonoma Sheet Pan (Weldon Owen, 2016)