Roast Pork Florentine With Pomegranate Sauce

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
Instructions:

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

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