Ingredients
4 - 2 1/4 lb center cut pork loin
4 cups arugula or spinach
16 oz fontina cheese cut into 2" pieces
1 cup flour
4 T Olive Oil
1/2 Cup shallots, minced
4 T Garlic
1 tsp kosher salt
1 tsp red pepper flakes
1 1/2 cup white wine
1 1/2 cup chicken broth
1 cup fresh basil
4T unsalted butter
2 tsp lemon juice
2 tsp honey
buttery pine nuts
Preparation
serve with lemon parmesan pasta and buttery pine nuts
