Roast Pork Florentine With Pomegranate Sauce

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

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.


Note: this recipes serves about 6 people, so if serving fewer, simply use one pork tenderloin and reduce the stuffing ingredients by half.
For the Filling:
3 cups chopped spinach
1/4 cup parmesan cheese, shredded
1/4 cup red pepper, chopped
2 cloves garlic, minced
1 teaspoon marjoram
Salt and pepper to taste
For the Pork:
2 pork tenderloins, trimmed, cut open flat, and pounded to 1/2-inch thickness
salt and pepper
1 tablespoon olive oil
Kitchen strings
For the Sauce:
1 cup pomegranate juice
1 1/2 cups chicken broth
2 tablespoons honey
1 1/2 teaspoons cornstarch
1 tablespoon water
Pomegranate arils, for garnish


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).


This is one of my favorite dish to serve for the festive holidays. 




Friday, February 5, 2010 - 10:38pm


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