Roast Pork Florentine With Pomegranate Sauce

Name: Roast Pork Florentine With Pomegranate Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Italian
Ingredients: 1 ½ cup Chicken Broth (1 1/2 cups chicken broth); 1 ½ tsp Cornstarch (1 1/2 teaspoons cornstarch); 2 cloves Garlic (2 cloves garlic, minced); ½ cup Honey (1/2 cup honey); 2 pieces Pork Loin (2 pork tenderloins (trimmed and cut open flat)); 1 tsp Marjoram (1 teaspoon marjoram); 3 tbsp Olive Oil (3 tablespoons olive oil); ¼ cup Parmesan Cheese (1/4 cup parmesan cheese, shredded); 1 cup Pomegranate Juice (1 cup pomegranate juice); ¼ cup Red Pepper (1/4 cup red pepper, chopped); 0 pieces Salt and Pepper (salt and pepper to taste); 3 cup Spinach (3 cups chopped spinach); 0 pieces Water (Water to cover)

60 minItalian

Servings6

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Gluten Free

Steps

1Pre-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.
2Place the cut meat flat on a piece of plastic wrap. Using a mallet, pound the pork to an even 1/2 inch thickness.
3Remove 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.
4Place 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.
5Transfer 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.
6Remove string and slice roast into 3/4 inch thick slices.
7Serve with sauce.