Roast pork florentine with pomegranate sauce

Ingredients

• 1 tablespoon olive oil
• Kitchen strings

Filling:

• 3 cups chopped spinach
• 1/4 cup parmesan cheese, shredded
• 1/4 cup red pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon marjoram
• salt and pepper to taste

Sauce:

• 1 cup pomegranate juice
• 1 ½ cup chicken broth
• 2 tablespoons honey
• 1 ½ teaspoons cornstarch
• 1 tablespoon water