Roast Pork Florentine With Pomegranate Sauce

Ingredients

– 1 1/2 cups chicken broth

– 1 1/2 teaspoons cornstarch

– 2 cloves garlic, minced

– 1/2 cup honey

– 2 pork tenderloins (trimmed and cut open flat)

– 1 teaspoon marjoram

– 3 tablespoons olive oil

– 1/4 cup parmesan cheese, shredded

– 1 cup pomegranate juice

– 1/4 cup red pepper, chopped

– salt and pepper to taste

– 3 cups chopped spinach

– Water to cover

 

Preparation

Pre-heat oven to 425F. In a skillet, cook garlic in oil until tender, stir in spinach, marjoram, salt and pepper to taste. Cook for 3 minutes till spinach is wilted and set aside.

 

Place the cut meat flat on a piece of plastic wrap. Using a mallet, pound the pork to an even 1/2 inch thickness.

 

Remove the plastic wrap. Using a spatula, spread the filling evenly on the pork leaving a 1-inch border on all sides; sprinkle cheese on top.Starting at the edge, roll up the roast tightly to completely enclosing the filling. Rub the pork with salt and pepper. Tie the roast at 2 inch intervals with kitchen strings.

 

Place the roast seam-side down on a baking rack. (I’ve added a bed of kale drizzled with olive oil) Roast until a meat thermometer inserted in the center registers 155F.

 

Transfer pork to a clean cutting board, tent with foil and let rest for about 10 minutes.For the sauce, combine the ingredients to a pot and bring to a boil over medium heat. Scrape remaining juices from baking pan to pot. Reduce mixture to about 1 cup. Thicken sauce with cornstarch and water, whisking till slightly thickened.

 

Remove string and slice roast into 3/4 inch thick slices.

 

Serve with sauce.