Roasted Pork Loin with Kale and Polenta

Name: Roasted Pork Loin with Kale and Polenta
Ingredients: 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