Fennel and Mustard Greens Stuffed Pork Loin Recipe

Ingredients

• 1 (4½-pound) pork tenderloin
• 2 teaspoons kosher salt, divided
• 1 ¼ teaspoons ground black pepper, divided
• 1 large fennel bulb, thinly sliced, fronds reserved
• 3 cups mustard greens, chopped
• 1 cup cooked and chopped pancetta
• 3 cloves garlic, thinly sliced
• 1 lemon, zested
• 2 tablespoons olive oil
• 1 head garlic, halved crosswise
• 6 dried red chile peppers*
• 10 sprigs fresh rosemary
• 2 tablespoons fresh lemon juice
• Fresh rosemary sprigs, crushed red pepper, optional