Roast Pork Florentine With Pomegranate Sauce

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://mztasty.blogspot.com/2009/12/rolled-pork-tenderloin-with-pomegranate.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

2 pork tenderloins (trimmed and cut open flat)
1 tablespoon olive oil
Kitchen strings
Filling:
1/4 cup parmesan cheese, shredded
1/4 cup red pepper, chopped
2 cloves garlic, minced
1 teaspoon marjoram
salt and pepper to taste
1 1/2 cups chicken broth
2 tablespoons honey
1 1/2 teaspoons cornstarch
1 tablespoon water

Preparation

1
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.
2
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.
3
Transfer pork to a clean cutting board, tent with foil and let rest for about 10 minutes.
4
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.
5
Remove string and slice roast into 3/4 inch thick slices. Serve with sauce.

Tools

About

This is one of my favorite dish to serve for the festive holidays.
2 pork tenderloins (trimmed and cut open flat)
salt and pepper
1 Tbsp. olive oil
Kitchen strings
salt and pepper
1 Tbsp. olive oil
Kitchen strings

Filling:
3 cups chopped spinach
1/4 cup parmesan cheese, shredded
1/4 cup red pepper, chopped
2 cloves garlic, minced
1 tsp. marjoram
salt and pepper to taste

Sauce:
1 cup pomegranate juice
1 ½ cup chicken broth
2 Tbsp honey
1 ½ tsp. cornstarch
1 Tbsp. water

Method:

1. 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.

2. 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.

3. Transfer pork to a clean cutting board, tent with foil and let rest for about 10 minutes.

4. 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.

5. Remove string and slice roast into 3/4 inch thick slices. Serve with sauce.

Yield:

6.0

Added:

February 5, 2010

Creator:

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