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Roast Pork Florentine With Pomegranate Sauce

 
One serving costs about $2.64 One serving costs about $2.64

$2.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:75%

Spoonacular Score: 75%

 

For $2.64 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 381 calories, 38g of protein, and 12g of fat each. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of honey, cornstarch, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is solid. Try Christmas dinner: Maple Sugar & Ginger Roast Pork with Pomegranate Clementine Cranberry Sauce, Pomegranate-Glazed Roast Pork, and Pomegranate Balsamic Pork Roast for similar recipes.

Ingredients

Servings:
1.5 cups
1.5 cups chicken broth
chicken broth
1.5 tsps
1.5 tsps cornstarch
cornstarch
2 cloves
2 cloves garlic
garlic
0.5 cup
0.5 cup honey
honey
2
2  lean pork tenderloins
lean pork tenderloins
1 tsp
1 tsp marjoram
marjoram
3 Tbsps
3 Tbsps olive oil
olive oil
0.25 cup
0.25 cup shredded parmesan cheese
shredded parmesan cheese
1 cup
1 cup pomegranate juice
pomegranate juice
0.25 cup
0.25 cup red bell pepper
red bell pepper
some
some salt and pepper
salt and pepper
3 cups
3 cups spinach
spinach
some
some water
water
1.5 cups chicken broth
1.5 cups
chicken broth
1.5 tsps cornstarch
1.5 tsps
cornstarch
2 cloves garlic
2 cloves
garlic
0.5 cup honey
0.5 cup
honey
2  lean pork tenderloins
2
lean pork tenderloins
1 tsp marjoram
1 tsp
marjoram
3 Tbsps olive oil
3 Tbsps
olive oil
0.25 cup shredded parmesan cheese
0.25 cup
shredded parmesan cheese
1 cup pomegranate juice
1 cup
pomegranate juice
0.25 cup red bell pepper
0.25 cup
red bell pepper
some salt and pepper
some
salt and pepper
3 cups spinach
3 cups
spinach
some water
some
water

Equipment

kitchen thermometer
kitchen thermometer
cutting board
cutting board
plastic wrap
plastic wrap
whisk
whisk
baking pan
baking pan
spatula
spatula
aluminum foil
aluminum foil
oven
oven
pot
pot
kitchen thermometer
kitchen thermometer
cutting board
cutting board
plastic wrap
plastic wrap
whisk
whisk
baking pan
baking pan
spatula
spatula
aluminum foil
aluminum foil
oven
oven
pot
pot


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. 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 155F.
  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.64
Ingredient
1.5 cups chicken broth
1.5 teaspoons cornstarch
2 cloves garlic
½ cups honey
2 lean pork tenderloins
3 tablespoons olive oil
¼ cups shredded parmesan cheese
1 cup pomegranate juice
¼ cups red bell pepper
3 cups spinach
Price
$1.13
$0.01
$0.13
$2.07
$7.84
$0.50
$0.53
$2.62
$0.19
$0.80
$15.82

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
381k Calories
37g Protein
12g Total Fat
30g Carbs
34% Health Score
Limit These
Calories
381k
19%

Fat
12g
19%

  Saturated Fat
2g
18%

Carbohydrates
30g
10%

  Sugar
28g
32%

Cholesterol
112mg
37%

Sodium
593mg
26%

Get Enough Of These
Protein
37g
75%

Vitamin B1
1mg
113%

Vitamin K
81µg
78%

Selenium
53µg
76%

Vitamin B6
1mg
70%

Vitamin B3
11mg
59%

Phosphorus
467mg
47%

Vitamin B2
0.65mg
38%

Vitamin A
1636IU
33%

Potassium
925mg
26%

Zinc
3mg
24%

Vitamin C
16mg
20%

Magnesium
66mg
17%

Vitamin B5
1mg
16%

Vitamin B12
0.93µg
16%

Manganese
0.28mg
14%

Iron
2mg
14%

Vitamin E
1mg
13%

Copper
0.25mg
12%

Folate
42µg
11%

Calcium
92mg
9%

Vitamin D
0.36µg
2%

Fiber
0.59g
2%

covered percent of daily need

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