Roast Pork Florentine With Pomegranate Sauce Recipe

Preheat your oven to 425°F. In a skillet, warm the 3 tablespoons of olive oil over medium heat and cook the 2 cloves of minced garlic until tender, about 1 minute. Stir in the 3 cups of spinach, 1 teaspoon of marjoram, and a pinch of salt and pepper.

Continue to cook for about 3 minutes, or until the spinach has wilted completely. Transfer the filling to a bowl and set aside to cool slightly.

Carefully remove the plastic wrap from the pounded pork. Using a spatula, spread the cooled spinach filling evenly over the pork, leaving a 1-inch border on all sides. Sprinkle the 1/4 cup of Parmesan cheese over the filling.

Starting from one long edge, roll the pork up tightly to fully enclose the filling. Rub the outside of the rolled pork with salt and pepper. Secure the roast by tying it with kitchen string at approximately 2-inch intervals.

Transfer the roasted pork to a clean cutting board, tent it loosely with foil, and let it rest for about 10 minutes. This allows the juices to redistribute.

Meanwhile, for the sauce, combine the 1 cup of pomegranate juice, 1/2 cup of honey, and 1 1/2 cups of chicken broth in a small pot. Bring the mixture to a boil over medium heat, then scrape any remaining pan juices from the baking pan into the pot. Continue to simmer until the mixture has reduced to about 1 cup. Whisk in the 1 1/2 teaspoons of cornstarch and water, cooking and stirring constantly until the sauce is slightly thickened.