TANGY Sauce: Mix ingredients until blended.
FOR trial recipe (3 servings): Cook 2 bacon slices in saute pan on medium-high heat until crisp. Remove bacon from pan; cool and crumble.
MELT 1 Tbsp. margarine in same saute pan on medium heat. Add 3/4 cup onions; saute 5 min. or until soft. Season with 1/2 tsp. salt and 1/4 tsp. pepper. Remove from heat. Cool 5 min.
COMBINE 8 oz. warmed, chopped pork and 1/2 cup Tangy Sauce. Add bacon, onions, 2 cups rice and 1/2 cup tomato sauce; mix well.
IN a large pot, add 1 qt. chicken stock and enough water to cover the greens; bring to simmer. Add 12 collard greens to stockpot. Simmer on medium-low heat 5 min. or just until greens are tender. Drain; rinse with cold water.
PLACE 1 collard leaf on work surface; spoon 1/4 cup meat mixture near bottom edge of leaf. Fold both sides of leaf toward center, then roll up starting at bottom edge. Repeat with remaining ingredients to form 12 rolls. Place, seam-sides down, in half-hotel pan.
BAKE in 350ºF convection oven 5 min. Meanwhile, cook remaining Tangy Sauce and tomato sauce in saucepan until heated through.
FOR each serving: Cut 4 collard rolls in half; place on plate. Top with 3-1/2 Tbsp. sauce. (Or, serve sauce on the side.)