Roast Pork Florentine With Pomegranate Sauce

Name: Roast Pork Florentine With Pomegranate Sauce
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 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

“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.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken broth1.5 cups
Cornstarch1.5 tsp
Garlicminced2 cloves
Honey½ cup
Pork tenderloinstrimmed and cut open flat2
Marjoram1 tsp
Olive oil3 tbsp
Parmesan cheeseshredded¼ cup
Pomegranate juice1 cup
Bell pepperchopped¼ cup
Salt and pepper6 servings
Spinach3 cups
Water6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

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.
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.
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.

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