Ingredients

  • 1 1/2 cups chicken broth
  • 1 1/2 teaspoons cornstarch
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 2 pork tenderloins (trimmed and cut open flat)
  • 1 teaspoon marjoram
  • 3 tablespoons olive oil
  • 1/4 cup parmesan cheese, shredded
  • 1 cup pomegranate juice
  • 1/4 cup red pepper, chopped
  • salt and pepper to taste
  • 3 cups chopped spinach
  • Water to cover

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Pre-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.
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  • Length: 3 minutes

Step 2

  • Place the cut meat flat on a piece of plastic wrap. Using a mallet, pound the pork to an even 1/2 inch thickness.
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Step 3

  • 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.
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Step 4

  • Place 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.
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Step 5

  • 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.
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  • Length: 10 minutes

Step 6

  • Remove string and slice roast into 3/4 inch thick slices.

Step 7

  • Serve with sauce.
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