Roast Pork Florentine With Pomegranate Sauce

Roast Pork Florentine With Pomegranate Sauce

  Ready in : 45 mins

If you want to add more gluten free recipes to your recipe box, Roast Pork Florentine With Pomegranate Sauce might be a recipe you should try. This recipe serves 6. One portion of this dish contains approximately 38g of protein, 12g of fat, and a total of 382 calories. For $2.64 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. This recipe from Foodista requires salt and pepper, water, garlic, and bell pepper. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is good. Similar recipes include Roast Pork Florentine With Pomegranate Sauce, Christmas dinner: Maple Sugar & Ginger Roast Pork with Pomegranate Clementine Cranberry Sauce, and Pomegranate Balsamic Pork Roast.

Ingredients

chicken broth

chicken broth

1.5 cups

cornstarch

cornstarch

1.5 teaspoons

garlic

garlic

2 cloves

honey

honey

0.5 cup

pork tenderloins

pork tenderloins

2

marjoram

marjoram

1 teaspoon

olive oil

olive oil

3 tablespoons

parmesan cheese

parmesan cheese

0.25 cup

pomegranate juice

pomegranate juice

1 cup

bell pepper

bell pepper

0.25 cup

salt and pepper

salt and pepper

6 servings

spinach

spinach

3 cups

water

water

6 servings

Cooking in Steps

  1. 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.

    salt and pepper

    salt and pepper

    marjoram

    marjoram

    spinach

    spinach

    garlic

    garlic

    cooking oil

    cooking oil

    frying pan
    frying pan
    oven
    oven
  2. 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.

    meat

    meat

    pork

    pork

    wrap

    wrap

    plastic wrap
    plastic wrap
  3. 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.

    salt and pepper

    salt and pepper

    cheese

    cheese

    pork

    pork

    roll

    roll

    wrap

    wrap

    dry seasoning rub

    dry seasoning rub

    plastic wrap
    plastic wrap
    spatula
    spatula
  4. 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.

    olive oil

    olive oil

    kale

    kale

    meat

    meat

    kitchen thermometer
    kitchen thermometer
  5. 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.

    corn starch

    corn starch

    water

    water

    pork

    pork

    cutting board
    cutting board
    whisk
    whisk
    baking pan
    baking pan
    aluminum foil
    aluminum foil
    pot
    pot
  6. 6
    Remove string and slice roast into 3/4 inch thick slices.

  7. 7
    Serve with sauce.