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

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Preparation

• Pre-heat oven to 425°F. 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. Roast until a meat thermometer inserted in the center registers 155°F.
• 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.