"TENDERLOIN... After the silver skin is removed, slice the tenderloin in the middle, lengthwise, making sure not to go all the way through. Make a few slits on each side so the meat sits flatter on the cutting board. Place plastic wrap on top and evenly pound the meat down to about 1/4-inch thick. Brush on pomegranate molasses before placing prosciutto, enough to cover the meat, leaving an inch around the edges."
"STUFFING 1 tablespoon butter 1 tablespoon olive oil 1/2 cup shallots, finely diced 1/2 cup celery, finely diced 1/2 cup red peppers, finely diced ground himalayan pink salt, to taste 3 large cloves garlic, pressed 1/2 tablespoon chopped dried rosemary 1/2 cup dried cranberries freshly ground mixed peppercorns, to taste 5 cups baby spinach leaves, packed 1 cup Jarlsberg cheese (substitute emmental or gruyère), shredded 1/2 teaspoon hot paprika, or as needed"
Remove silver skin and butterfly the pork tenderloin lengthwise, then flatten to about 1/4-inch thickness. Brush the meat with pomegranate molasses and cover with prosciutto. Sauté shallots, celery, and red peppers in butter and olive oil, then add garlic, dried rosemary, dried cranberries, baby spinach, and shredded Jarlsberg; season with Himalayan pink salt, mixed peppercorns, and hot paprika. Spoon the stuffing onto the meat, add cheese and paprika, roll tightly, and secure with kitchen twine. Roast at 375°F until cooked through. Deglaze the pan with low-sodium chicken broth, port, and pomegranate juice, whisk in hot paprika and finish with cold butter to make the pan sauce.
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