Roast pork florentine with pomegranate sauce

Main Dish
2 servings
20 min
15 min
Very Easy


Number of serving: 2
1 tablespoon olive oil

Kitchen strings


3 cups chopped spinach

1/4 cup parmesan cheese, shredded

1/4 cup red pepper, chopped

cloves garlic, minced

1 teaspoon marjoram

salt and pepper to taste


1 cup pomegranate juice

1 ½ cup chicken broth

2 tablespoons honey

1 ½ teaspoons cornstarch

1 tablespoon water


  • 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.


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