Roast Pork Florentine With Pomegranate Sauce
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 77.93
- Health score: 33.00
- Weight Watcher points: 12.00
Summary
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 broth1.5 cups
cornstarch1.5 teaspoons
garlic2 cloves
honey0.5 cup
pork tenderloins2
marjoram1 teaspoon
olive oil3 tablespoons
parmesan cheese0.25 cup
pomegranate juice1 cup
bell pepper0.25 cup
salt and pepper6 servings
spinach3 cups
water6 servings
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.
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.
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.
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.
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.
Step 6
Remove string and slice roast into 3/4 inch thick slices.
Step 7
Serve with sauce.
Categories
Diets: gluten free