- 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
- 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 (I've added a bed of kale drizzled with olive oil). 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 and garnish with pomegranate arils (seeds).
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